Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne)

Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne)

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(4 ratings)


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Cooking time

Prep: 2 hrs, 30 mins - 3 hrs

Skill level

For the keen cook


Serves 8

Anne Willan's timeless seafood classic makes for an impressive and elegant main course

Nutrition and extra info

Nutrition info

Nutrition per serving

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  • 900g shelled scallops
  • 350ml fish stock
  • ½ bottle (375ml) white wine
  • 350g button mushrooms, trimmed and quartered
  • juice of ½ lemon, more to taste
  • 2 tbsp toasted breadcrumbs
  • 1 tbsp melted butter

For the duchesse potatoes

  • 1½ kg floury potatoes, such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
  • 85g butter
  • large pinch of grated nutmeg
  • 6 egg yolks

For the sauce

  • 2 shallots, finely chopped
  • 65g butter
  • 35g plain flour
  • 125ml crème fraîche or double cream
  • 8 large scallops shells or shallow individual baking dishes

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  1. For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
  2. Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
  3. Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
  4. For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it’s foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
  5. Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Recipe from Good Food magazine, May 2002

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KevO's picture

If anyone follows this recipe word for word they're gonna be sorely disappointed at the result...." Discard the white muscle from each scallop and cut any large scallops ..." The 'white muscle ' IS the scallop!

alisoncrabb's picture

Made this for 2 (divided the quantities roughly by 4) and it worked well. Used 4 scallop shells which was just right, would never have fitted it all into 2!! We had this as a main course (2 each) with green beans, but would have been enough for 4 as a starter.

haddyanne's picture

Made this yesterday - but used less mash - the main course was filling so didn't want to overdo the starter. Will make again but will use smoed fish rather than scallops. Very expensive!!

guiness's picture
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Seriously yummy everyone loved it. Next time I would only make half the mash as I had loads left over. Needs quite alot seasoning especially black pepper. Very easy to make don't understand why its labelled for confident cooks. Will make again.

lilymermaid's picture
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Great recipe taste and flavour, but reducing the stock took quite a while, use an wide open pan and prepare ahead of time. I didnt put egg yolks in the potato but used double cream and butter instead and they piped easily and was tasty.

robertbermingham's picture

Fabulous recipe - I'm not an experienced cook but the 3 hour timing is a bit over estimated, it really takes about an hour plus you 12 minute final bake. For extra flavour, saute the mushrooms with butter and the lemon juice and water. and sprinkle a small amount of cheese over the bread crumbs.... very tasty

annyo52's picture
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Disappointing. The sauce needed more body - perhaps use cream rather than sour cream? - and the potatoes were very dry. I'd put cream in both next time.

gladioli's picture
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I used a large shallow dish, as I had no shells! Well what a dish! It was absolutely scrummy well worth the effort 10 out of 10.

thequinns24's picture

Forgot to rate it when made my previous comment, made it again and friends thought it was delicious. I put sauce and scallops into the dish and topped with the potato instead, much easier than piping.

thequinns24's picture

Made this in ovenproof dishes rather than shells. Used Chicken stock instead of fish. Was absolutely delicious although will use a little less wine next time. The mashed postato with the egg yolks was a treat. Will defo make again.



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