For something fancy, this is pretty easy to make. It's one of the world's most delicious dishes. It's rich and decadent, and yet still light.
There are a lot of steps to this recipe but it is so worth it. The sauce is amazing - you have to do it anyway ! I did make it the day before because of the complications and it work really well. On the night of the dinner when my guests arrived I just put it under the broiler for 6 mins. I had put the whole thing together on the baking sheet in my fridge so I just pulled out 40 mins before to get to room temperature before broiling
Read MoreThis recipe was OK....but a lot of dirty pans were created, and it required a lot of steps. Certainly not an easy recipe to make; taste was fairly good, but nothing to write home about -- or rave about. I think in the future I will stick to the simpler recipe I have used in the past with great results. OK....... I will admit I've become a much lazier cook as a retiree than I was in my 'youth.'
Read MoreThere are a lot of steps to this recipe but it is so worth it. The sauce is amazing - you have to do it anyway ! I did make it the day before because of the complications and it work really well. On the night of the dinner when my guests arrived I just put it under the broiler for 6 mins. I had put the whole thing together on the baking sheet in my fridge so I just pulled out 40 mins before to get to room temperature before broiling
Fun to make and delicious to eat. Instead of lemon zest, I added a couple dashes of lemoncello to the sauce (from the glass that I was sipping, of course!) Magnificent!! Will definitely make again. A wonderful appetizer for a company meal.
This was absolutely wonderful for a Valentine's dinner with my DH. I did not change a thing. The flavors melded perfectly with main star of the dish, the scallops. This is a keeper.
As I live in the middle of nowhere, shallots are hard to come by. Instead, I chop up a bunch of green onions and a "generous" amount of minced garlic (I prefer shallots), use a dry sherry for the wine and portobello's for mushrooms. I've used various cheeses for the topping and top that with crushed Ritz cracker crumbs All that aside, this is my favorite meal of all time! I've made this on dive trips in Baja. The picture I've posted of it is an empty 'dirty' plate, because once it's done, I can't do anything until it is consumed, It's THAT good!
This recipe was OK....but a lot of dirty pans were created, and it required a lot of steps. Certainly not an easy recipe to make; taste was fairly good, but nothing to write home about -- or rave about. I think in the future I will stick to the simpler recipe I have used in the past with great results. OK....... I will admit I've become a much lazier cook as a retiree than I was in my 'youth.'
Awesome wonderful, I got rave reviews for this one. Make sure you have the full 10 inch distance when broiling I did not and it was almost a disaster
I made this sauce for whitefish (ling cod) with a few variations because I didn't have all of the ingredients on hand. It turned out wonderful!! Instead of shallots I minced purple onion and added 1 tsp of minced garlic. I substituted evaporated milk for cream but I will make sure to have the cream next time, I don't think it changed the flavor but maybe the consistency. I also used shredded Parmesan instead of Gruyere. I served it with garlic rice and peas, it was amazing and my family loved it.
I made this exactly as written with no additions or substitutions and although it looked and smelled wonderful, it had such a strong taste of wine that it was not pleasing to the palate. We ate it all, but I would not make it again unless I substituted chicken broth or water and cut out 1/2 the wine. Disappointing to say the least as I wasted 10 beautiful scallops!
This recipe is perfect. I made it as is, but I used little cast iron pans, prepared everything ahead of time, and waited for company to arrive. Once they did, I popped them under the broiler for six minutes and then served them with crusty bread. It was the quietest dinner party we've ever had. No one spoke until their food was gone. I'll be making this again (and probably again).
Fabulous!! Did not change anything Guests raved over this and wanted recipe Referred them to Chef John You can ALWAYS depend on his recipes and instructions!!
This dish was amazingly delicious and not difficult to make. I followed the recipe exactly but instead of serving in shells (which I didn't have), I simply used my oven proof Tuscan blue dishes from Southern Living...still a beautiful presentation.
I am not a scallop person but my husband loved this recipe. He enjoyed the flavor and that it was something 'different' than the typical breaded version. Next time I will cut back on the lemon zest (his preference) but otherwise will follow the directions exactly (minus the shells--I just threw them in a stoneware pan). The recipe itself sounded harder than it was, and was actually kind of fun to make.
My husband loved this, he wants it again real soon! This would be a real nice Valentine's Day Dish. Thanks Chef John for another great recipe!
This was delicious. Made exactly as written, only with dried tarragon. Even the left overs reheated in the oven were awesome. Will make many more times! Watch the video chef Johns soothing tone will take away any anxieties you have over a difficult dish! Haha
Scallops, yes, I love them. I haven’t tried this recipe but I look forward to doing so. John’s recipe have never failed me.
I made this and it was very delicious I can't wait to make again. The leftovers I ate for breakfast and I put the mixture on top of and English muffin an poached egg, so so good!
One of my favorite scallop dishes, I had not made them in years, but after I bought a large bag of beautiful frozen scallops, I had to revisit the recipe, it didn't disappoint.
Absolutely one of the best sauces I've ever had! Please ignore any comments saying to substitute the tarragon, that is an absolutely essential ingredient for this recipe. It wouldn't be anywhere near as good without it.
Deluxe! I added a touch more cayenne the second time, just a pinch. Made it for a couple of dinner parties as an appetizer and everyone loved it! Will keep this one handy.
My Wife and Mother In Law made this for me as a surprise knowing that I love this dish (and most anything Scallops). To put it simply..........It is the BEST I have ever had and our entire family loved it. Our 13 year old twins have already requested that we have it again...........and who am I to argue :-)
This is a wonderful recipe I appreciated the video. It was perfect my husband and I both loved it. Wouldn’t change a thing.
I made this meal for my honey on Valentines Day, 2018. She loved it, as did I. I served with a rice pilaf that worked very well. I used Slap Ya Mama in place of cayenne. I cooked with wine and used some in the recipe. A keeper. Thanks.
I’ve made this several times. Awesome. I leave out the tarragon and lemon zest. And I put the mushroom mixture and scallops in a bed of mashed potatoes before they go under the broiler. I use individual small baking dishes.
I wish I could give this a 6 or maybe even 10 star rating! Fantastic!!! THANK YOU CHEF JOHN for another out of the park recipe!!! Don't change anything! It's perfection on a dish (or a shell if you have 'em)...My guests and I were seriously impressed!
Very good recipe. Will definitely use again. 5 stars!
I made it with half & half & no egg, I also didn’t put it into the oven with cheese. I poached the scallops a bit longer, and served it over the mushrooms & shallots on a plate, topped with sauce. I tasted pretty wonderful! Willldo again with rice??
Amazingly decadent and delicious. The sauce and the gruyere make this a wonderful dish. This was my first attempt but I will continue to make this. A must try!
Personally I don’t find it to match the description of one of the most delicious foods ever, but it presents very well and when I’ve made it a couple of times for parties I got great responses.
i just prepared this as an appetizer for dinner tonight. So i haven’t tasted the assembled dish but I did taste the sauce which was amazing. I followed the recipe to a tee and would not change a thing. For the wine I used a chardonnay and it was not over powering at all as some have mentioned. I also enjoyed making this dish and did not think it was difficult at all, quite fun actually. Since this one of a five course meal I used the smaller bay scallops instead of the larger version.
In place of tarragon, add herbes De provence to mixture. Used single baking dish, layer bottom with Jasmine rice, then mushrooms followed by scallops. sprinkle smoked paprika on top.
I made this as a main course and served asparagus as a side. Only addition I made was added some crumbled bacon to the scallion and mushroom mixture! Delicious and decadent!
Ok. I had cold water scallops and they were smaller than prescribed but, over all, the recipe was too sweet. My experience with this dish is limite to Ireland and France but there was something missing.
Very nice flavor and texture. This is my first attempt at this dish so the video was very helpful. I tested the recipe with parsley, half and half and cheddar since I didn’t have all the correct ingredients. It was still wonderful. On the birthday dinner I was preparing for my friend, I created everything correctly...it was richer, of course, with the heavy cream, but still delicious. I will add to my dinner party starters.
These were incredible. Yes, they were a bit involved to make, but that was fun and the results were entirely worth the effort. I loved them, my husband loved them and our guests loved them! I would highly recommend this recipe!
Made this tonight and it was absolutely delicious! My husband just said, “let’s split one of the extras, I want more”! The only change I made was leaving out the tarragon. It would totally overpower the wonderful flavor of this dish!
No changes if I am making "the real thing," but I have been making it for years & on occasion use what I have handy (onions instead of shallots, parsley instead of tarragon, parmigiana instead of Gruyère & milk and a pat of butter instead of cream...even jumbo shrimp or whiting instead of scallops - the key is leaving the protein all-dente, since it will have to endure the broiler).
Also & in reading the comments, I do recommend everyone (especially newbies) to make sure the wine is allowed enough time to mellow out. Not to use the whole lemon zest of a giant lemon if it is just for 4 servings. & In regards to the number of dirty dishes some complained about, it is one of the least cumbersome I know, especially if one puts the mushrooms directly into the serving dish/shell. I also don't really measure anything, but for those that do and for those that prepare everything first, then I recommend paper cups...use and chuck et voilá!!
In the end, it is simple and with patience, it is scrumptiously delicious!!! DON'T FORGET THE HARDY CRUSTY BREAD TO "CLEAN UP" (LOL)
So good. Everything was perfect. Only thing the Gruyere Cheese gets very hard after a while. So I would prefer a creamier cheese. But it was still delicious.
This was awesome! I used thyme instead of tarragon. I also used small scallops so I just strained the scallops and mushrooms so not to over cook them and then proceeded with the recipe as stated.
I made exactly how recipe indicated. These were awesome. I made 2 nights in a row. Excellent. I made ahead and just popped in oven
I was born and lived most of my life in Quebec Canada. This does not remind me very much of Coquille St Jaques, but is still very good. I don't like mushrooms so I used chopped zucchini and I used muenster cheese. I didn't have shells, so I used ramekins. Thanks for sharing this recipe Chef John.
I followed the recipe but my friends and family ask me to cut down on the tarragon ,, and i did .. love this recipe
This does not disappoint! Be sure to make extra sauce so you can mop It up with a baguette right out of the pan while the scallops are broiling. Thanks John!
Wonderful recipe! If you're making it for a large group it cooks just as well in a baking dish, served family-style.
Great presentation of fresh diver scallops. The pound of scallops came out to 10 nice large divers. The sauce was fabulous with the mushrooms. I didn’t use Tarragon as I am not a fan, but the cream mushroom sauce was all that was needed.
Absolutely loved this dish. It’s easy and doable for any novice cook. I didn’t have the scallop shells to cook them in, instead I used a large stone cupcake pan, worked perfectly!
Will make again. I put salmon and shrimp in place of mushrooms and used, half and half milk instead of cream.
Awesome dish.. loved the sauce... i made this as a main with an alfredo pasta, both the wife and i agreed the alfredo was not needed. In fact she got up, discarded the pasta and added rice, absolutely loved it. Great meal, she made me promise to add it to our menu.
I made it a couple of times and it was great. Just make sure that during the final broiling stage that you don;t over do it (ie, 5 minutes of broiling is more than enough). Also, if for some reason, you don't have white wine, I have found that sweet vermouth (at half the amount of the white wine) will work as well.
DELICIOUS! I HAVE MADE SEVERAL OF CHEF JOHN'S RECIPES AND HAVE NEVER BEEN DISAPPOINTED. This is easy to make ahead and pop in the oven when you are ready. Use larger scallops, not the little bays.
In place of tarragon, add herbes De provence to mixture. Used single baking dish, layer bottom with Jasmine rice, then mushrooms followed by scallops. sprinkle smoked paprika on top.
If I could give it a 10 star rating, I would. It was the most delicious Scallop Dinner. I highly recommend this dish. It’s a good couple/friends meal. I am not positive young children would appreciate the meal. I served the scallop dish with rice & peas. Most anything would be a compliment to the meal, the Scallop Dish definitely is the headliner!
It had been ages since I'd made Coquilles Saint-Jacques! It's as delicious and elegant a dish today as it was years ago. Thank you for bringing it back to mind, and bringing such a treat to my table.
I followed the recipe exactly, and it was delicious. I got a great many dishes dirty in the process so it is not a quickie.
I used Panko crumbs and Parmesan (didn't have Gruyere) mixed with a little butter as a topping, and shallow individual baking dishes since I didn't have shells. Halfway through eating I realized I'd forgotten the tarragon and lemon, but the flavors of wine, mushrooms, and scallops balanced so perfectly that I'm not sure it needed anything else! I'll have to try again to find out... :-)
Amazing recipe! My fiancé and I agreed that these were truly the best scallops we had ever eaten. I wouldn’t change a thing! Mouthwatering!
This turned out to be fabulous! I didn’t have fresh tarragon, only dried spice, but it was great. My husband says this was the best scallops I’ve ever made! We will definitely have this again! I didn’t read any of the reviews until afterwards, but I didn’t think there were too many steps or too many dirty dishes. I used a Pinot Grigio wine that had been open for probably over a year in my fridge (LOL) and it was fine.
Delicious dish - about as good as scallops get. Straight-forward recipe is easy to follow and Chef John's video is both instructional and entertaining - just had to keep playing it while prepping and cooking. This is a keeper.
Flavor was awesome! I broiled a little too long, but that was my fault I should have get a more watchful eye, but the taste was still great! My family loved it
Made it by the directions except gryere, only had swiss which melted and bubbled perfectly. This is an out of this world delicious recipe. Making it for my niece and nephew’s wedding anniversary!
