Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce)

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This is quite easy and delicious. I used sea scallops and a single baking dish. I also added some fresh garlic and used a sweet onion instead of a shallot. Based on the suggestion of another reviewer, I also added a little crunch by adding a mixture of Panko bread crumbs, a good parmesan cheese and some fresh parsley to top a few minutes before removing it from the oven.

I never did figure out where the 4th Tbsp of butter came in. :-

I was wondering if anyone has tried to make this ahead of time up to the point of putting it in the dishes and then baked it off the next day?

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This is a wonderful, rich, elegant dish, and yet so easy to make. I put a bed of wild rise on the bottom of the ramiken, then layered the scallops on top.

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Made this last night for friends for New Year's Eve dinner. I used sea scallops and since I didn't have individual scallop dishes or ramekins, I put the mixture in a large glass shallow dish and put it under the broiler. I served it over fresh angel hair pasta. It was a huge hit! My guests asked for the recipe and my husband who is not keen on seafood at all, requested it for his birthday dinner coming up soon. It was easy and very flavorfull.

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I have very little experience with cooking scallops and my husband had never had them before this dish. He loves them now and this recipe was easy to follow. I didn't use individual ramekins but put the whole mix into a casserole dish instead and it still came out perfect!

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this is by far one of the most elegant seafood recipes I've ever prepared. I used half an onion rather than shallots and I added fresh minced garlic to the mushrooms and onions while they were cooking. I didn't feel the extra two tablespoons of cream was necessary once the cream sauce had thickened, but the pinch of cayenne was just the added spice it needed - everyone noticed it and faved about just that little extra spice. It was elegant and delicate and I highly recommend this recipe. Plus I started cooking at 7:15 and dinner was served at 8:15. not bad!

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This was very simple to make and really a great dish! This was fancy enough to serve to company yet so easy to do! I did add gruyere cheese on top which made it even better! Tonight I served it with steak for my own "surf and turf"....the only thing missing was crusty sourdough bread.

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This was really good and had great flavor. Everyone loved it!
I did change it a bit and added a little Gruyere cheese and before I put it under the broiler, I sprinkled the top with a combination of bread crumbs and parm cheese. Came out all brown and crispy. Yummy!

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My husband, who is not a huge seafood fan, really liked this meal. I loved it. I took another reviewer's advice and put some provolone cheese on top. I think it would be fine either way. I didn't see the episode demonstrating this recipe, so I wasn't sure how thick the cream sauce was supposed to get, so I don't know if I got the right consistency on the sauce, maybe it was a little watery, but it didn't have any lumps and it tasted great. And best of all, it's a seafood dish my husband likes. I made it this time with tortellini on the side, but next time I think it would be great over spaghetti noodles for the sauce to soak into.

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This is my favorite recipe for Coquilles St. Jacques. Just before scallops are done, I add a little grated Gruyere Cheese and a handful of fresh breadcrumbs to the top of the scallops under the broiler. (NOT the "Progresso" brand type of breadcrumbs, as they are too fine. As a side dish, I love this with garlic mashed potatoes in individual serving dishes and put under the broiler just long enough to give the potatoes a little bit of a browned glaze.

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even though we didn't have ramikins (sp this dish was delish! Just don't overcook the scallops. we used bay, probably would be great with sea too.