The Ferguson Recipes
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{Serving suggestion only*)
Ingredients
1/4 c. flour
1 t. prepared mustard
1 t. salt
1/8 t. cayenne
1/4 c. butter (1/2 stick), melted
2 c. milk
1 T. Worcestershire sauce
1 t. prepared mustard
1 t. salt
1/8 t. cayenne
1/4 c. butter (1/2 stick), melted
2 c. milk
1 T. Worcestershire sauce
(continued in the next column ↗️)
3/4 c. grated Permesan cheese
1 t. minced green onion
2 T. butter
2 c. cooked scallops
1 c. cooked shrimp
1 T. minced parsley
1 t. minced green onion
2 T. butter
2 c. cooked scallops
1 c. cooked shrimp
1 T. minced parsley
Directions
On a stove, stir flour, mustard, salt and cayenne into butter.
Add milk.
Cook until thick.
Remove from heat.
Add Worcestershire sauce and 1/2 cup grated cheese.
Sauté onions in 2 T. butter until soft.
Add scallops, shrimp, parsley and sauce.
Spoon into scallop shells.
Sprinkle with remaining cheese.
Dot with butter and broil 3 inches from source of heat until browned.
Add milk.
Cook until thick.
Remove from heat.
Add Worcestershire sauce and 1/2 cup grated cheese.
Sauté onions in 2 T. butter until soft.
Add scallops, shrimp, parsley and sauce.
Spoon into scallop shells.
Sprinkle with remaining cheese.
Dot with butter and broil 3 inches from source of heat until browned.
Click to View Image*
Indulge in restaurant-quality seafood at home with this classic Coquille St. Jacques. Tender scallops and succulent shrimp are enveloped in a rich, velvety sauce made with butter, milk, Parmesan cheese, and Worcestershire sauce. Beautifully presented in scallop shells, then broiled until golden brown and bubbling, this elegant French dish makes an impressive appetizer or light main course. Perfect for special occasions, this sophisticated seafood creation serves six and comes together with surprising ease.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
Servings
Makes 6 servings.
Nutrition Facts
Nutrition Per Serving (1/6 of recipe) - Calories: 290; Total Fat: 18g (Saturated Fat: 9g); Cholesterol: 170mg; Sodium: 690mg; Total Carbohydrates: 9g (Dietary Fiber: 0g, Sugars: 1g); Protein: 25g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑🍳 The Cook:
W. Holbrook
🔑 Keywords:
French,
shrimp,
scallops
🗂️ Categories: 🐟 Fish & Seafood, 🌎 World Food
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Coquille St. Jacques was added on April 22, 2006 and last updated on May 22, 2025.
🗂️ Categories: 🐟 Fish & Seafood, 🌎 World Food
📚 Cookbooks: Cooking with Carl, Hugh & Your Friends, The TFR Cookbook
Coquille St. Jacques was added on April 22, 2006 and last updated on May 22, 2025.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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05/21/25: Lemon-Butter Sauce
05/20/25: Jacques Pépin's Mayonnaise
05/20/25: Brioche
05/20/25: Apple Pie
05/22/25: Mrs. Louis Goddard's Cherry Bread
05/22/25: Baja's Best Pinto Beans
05/22/25: A Good Oil & Vinegar Dressing With 2 Variations
05/22/25: Chimichurri
05/22/25: Coquille St. Jacques
05/22/25: Jalapeño White Sauce
05/22/25: Mexican Seasoning
05/22/25: 2 Ingredient Fruit Angel Food Cake
05/21/25: Acorn Squash
05/21/25: Jersey Beef
05/21/25: Bourag - Armenian Squash Dish
05/21/25: American Microwave Brownies
05/21/25: Apricot Bars
05/21/25: Lemon-Butter Sauce
05/20/25: Jacques Pépin's Mayonnaise
05/20/25: Brioche
05/20/25: Apple Pie
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2025 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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