Today’s recipe is, yet again, an old-fashioned standard from a time gone by.
As with Crêpes Suzette and Steak Diane, I cannot understand why this wonderful dish has fallen from fashion.
I was inspired to make Coquilles Saint-Jacques when my friend Christine in Todos Santos, México, gave me beautiful scallop shells. While we were visiting in January, she reminded me that I had once — many years ago — mentioned wanting to get some real scallop shells to make this dish. I had completely forgotten saying this.
Apparently, she had told me she would give me hers and — her memory being better than mine — she had the shells waiting for me when we arrived.
I made this dish only once before. That was back in 1982 for my boss who had just had surgery — it was her request. At that time, I used tiny bay scallops but, as I prefer the flavor of sea scallops, I used them for the recipe today.
This dish takes time to prepare but the results are well worth it. After having these for a first course with Susan and Towny (Provence WineZine), we all decided that this and a salad would make a wonderful and complete dinner. (Warning: the servings may be small, but they are very rich!)
Susan and Towny brought a fantastic Sauvignon Blanc from Kitá Vineyards in Lompoc, California, in the Santa Ynez Valley. This wine and the winery are really worth reading about. It is a Native American winery owned by the Santa Ynez Band of Chumash Indian tribe. If that isn’t unique enough, it is also managed by a Native American woman — Tara Gomez. Pretty cool. You can read my thoughts about the wine on the Provence WineZine. But for an in-depth visit with Kitá Wines and Tara Gomez, I recommend that you read Susan article, Kitá Wines: For Native American Winemaker Tara Gomez, Dreams Do Come True.
~ David
Adapted from Saveur Magazine
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Susan
March 7, 2020 at 12:27 pmOne of my favourite dishes that I like to enjoy.
Cocoa & Lavender
March 8, 2020 at 4:21 pmThanks, Susan, have you seen it on the menus lately? I certainly haven’t…
Mimi
March 7, 2020 at 1:21 pmOld fashioned, yet still relevant?!! Beautiful. I can just imagine these delicate flavors. Fabulous.
Cocoa & Lavender
March 8, 2020 at 4:22 pmI had forgotten how exquisite it is, Mimi! I’m going to have to make it a little more often…
Melissa
March 7, 2020 at 3:16 pmNice recipe, David. I make a version of this from time to time, also with sea scallops, based on a recipe by Ina Garten I found in the New York Times. I’m looking forward to trying yours next time.
Cocoa & Lavender
March 8, 2020 at 4:23 pmI do remember seeing an article about Ina Garten and a “make ahead” recipe for this. Is it good? Most of what she does I really like… Good to hear from you, Missy! XO
Ron
March 7, 2020 at 3:36 pmDavid, it may be old fashion, but it’s still a classic in my book, no foam or smoke and that is a good thing. We used to have some lovely scallop shells but I fear they may have have gone away. We start getting Norgewian diver scallops in a few months, so I’m saving this one for then. Take care of that foot…
Cocoa & Lavender
March 8, 2020 at 4:23 pmThanks, Ron. The foot is coming along well… Maybe when you get your diver scallops, they will come with new shells! I will treasure mine and make this as often as I can!
2pots2cook
March 7, 2020 at 4:09 pmThis beauty never goes out of style dear David ! Beautiful !
Cocoa & Lavender
March 8, 2020 at 4:24 pmI think that’s why I enjoy traditional foods so much, Davorka – they have the power to last!
Eha
March 7, 2020 at 10:56 pmDavid, I must be so old-fashioned I had never realized any of these dishes were retro 🙂 ! Have always had this mode of preparing our fabulous scallops on rotation . . . daresay I always shall !! Lovely recipe akin to mine Actually I am most likely to grill scallops or serve them with an Asian dressing . . . and, altho’ I do have man-made shells I prefer to buy them on shell and serve in their original homes.
Cocoa & Lavender
March 8, 2020 at 4:25 pmI’m getting ready to post a seared scallop dish that sounds more like what you normally do, Eha – well not exactly Asian, there are Asian influences as well as American influences. Perfect fusion food! But every once in a while, something like this really hits the spot…
sippitysup
March 8, 2020 at 12:07 amOld Fashioned is Bourbon, bitters, and sygar. Scallops are always relevent. GREG
Cocoa & Lavender
March 8, 2020 at 4:26 pmAnd I am sure the relevance increases after a few Old Fashioneds, Greg.
Joseph McClain
March 8, 2020 at 12:36 amThese are very much like the scallops you can order in various places in Santiago de Compostela at the end of the Camino Francès and many other Caminos to the burial place of Santiago, St Jacques, St James. The scallop shell itself is a powerful symbol of those pilgrimages!
Cocoa & Lavender
March 8, 2020 at 4:27 pmJoseph, I seriously thought about getting into the history of Santiago (Saint James) but decided to stick to the recipe. In France, scallops are called Saint Jacques for the exact reason you mentioned. Thanks for your comment and for reading!
John
March 8, 2020 at 8:37 amThat butter, the cream and those glorious scallops! Be still, my heart. I haven’t actually seen fresh scallops for sale since we moved from Sydney to the mountains, although I am hoping the one decent seafood place I know of would sell them. As rich as they may be, I’d happily eat a dozen prepared as you have!
Cocoa & Lavender
March 8, 2020 at 4:28 pmYou must have a stronger stomach than I, John! The richness of this dish had us all swooning! Not that that is a bad thing…
Frank Fariello
March 8, 2020 at 1:48 pmBeautiful dish. A few too many steps for today’s cooks, it would seem. And all those “old school” ingredients. But so delicious!
Cocoa & Lavender
March 8, 2020 at 4:28 pmYes, Frank, it is very old-school. And it takes more than a few minutes to put together… But it’s absolutely worth the time if the cook has the inclination and patience.
Christina's Cucina
March 8, 2020 at 11:30 pmSounds wonderful, David! If it tastes half as good as it looks, it’s a great thing!
David Scott Allen
March 9, 2020 at 3:04 pmIt definitely does, Christina! 😊❤️
Susan Manfull
March 9, 2020 at 11:54 amHi David, It was so fun to relive this meal through your words. My mouth watered all over again!
David Scott Allen
March 9, 2020 at 3:05 pmBut only if we could relive the entire meal with wine and our perfect company. ❤️
Valentina
March 10, 2020 at 3:23 amLet’s bring it back! I love, love this. Scallops and Gruyere are two of my favorite things in the world! And together, with the rest of this delicious ingredient list, they’re over the top! Amazing! ~Valentina
David Scott Allen
March 12, 2020 at 2:27 pmThanks, Valentina! I also think tarragon is underutilized these days – what a wonderful herb!
John / Kitchen Riffs
March 11, 2020 at 3:08 pmSuch a great dish! I haven’t made this in decades, and was actually thinking about this a couple of weeks ago. Definitely something I want to make again, and your recipe is a real inspiration. Actually been thinking about working my way through Julia Child’s original cookbook — I’ve made loads of recipes from that, but there are so many I’ve missed or made only once. Classic recipes can be so good, as you’ve just shown us. Thanks.
David Scott Allen
March 12, 2020 at 2:30 pmJohn – that’s so funny, because I have been considering a cook through of MTAFC, myself. Probably not a serious cook through à la Julie and Julia, but a good sampling to remind us up dishes like the scallops, crêpes, and steak preparations. Why not?
sherry
March 13, 2020 at 1:16 ami so rarely eat scallops, but i do enjoy them. Mostly i eat them in restaurants but even then… They are delicious tho, aren’t they? yours look wonderful. cheers sherry
David Scott Allen
March 14, 2020 at 4:56 pmThanks, Sherry! I tend not to get them in restaurants because they are so expensive. And they are one of my favorites!
Cathy
March 14, 2020 at 5:12 pmI have scallop shells that I brought back from France. I am always looking for recipes to use them and this is perfect!
David Scott Allen
March 16, 2020 at 5:06 amCathy – I think the next use I will have is for a scallop ceviche!
Marcelle
March 15, 2020 at 5:41 pmYou always post the most lovely dishes with scallops, David. This dish is beautifully served in those shells. That was a perfect gift for you, very nice!! I rarely make scallops, but I love to eat them. We will have to follow your instructions for this classic recipe soon! <3
David Scott Allen
March 16, 2020 at 5:08 amSo many of my friends love scallops but never make them, Marcelle — I don’t know why because they are so easy!
Karen (Back Road Journal)
March 19, 2020 at 7:26 pmI would rather have a small bite of something excellent than a dish full of something just average. Your scallops sound scrumptious.
Cocoa & Lavender
March 24, 2020 at 2:33 pmAnd a small bit is all that is needed of this dish, Karen!
Jeff the Chef
March 26, 2020 at 6:17 pmIt’s so easy to imagine how good this is. From the mushrooms to the shallots … and tarragon, which is always so refreshing. I love cooking with vermouth, and of course cream and melty Gruyère is match made in heaven. I cannot fail to mention butter! But those shells really make this special. How exquisite! You have a very good friend.
Cocoa & Lavender
March 27, 2020 at 10:48 pmThanks, Jeff. I do have a good friend in Christine! And I consider butter and cheese pretty close friends, too!
Kelly | Foodtasia
March 27, 2020 at 5:37 pmDavid, such a lovely and elegant dish! Serving it on scallop shells is gorgeous!
Cocoa & Lavender
March 27, 2020 at 10:49 pmThanks, Kelly! These dishes from long ago do have a certain elegance, don’t they?
Inger @ Art of Natural Living
July 21, 2021 at 7:57 pmI came ac ross this by accident David–or perhaps its fate. I have some CSF scallops burning a hole in my pocket and was remembering this dish from back in the day. I should add I also love Steak Diane!