George Campbell and Sons Fishmonger Perth Scotland THE SEAFOOD SPECIALIST

Coquille St Jacques

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Preparation Time: 
30 minutes 
Cooking Time: 
60 minutes 
Serves: 2



  • 3.5ml Rapeseed Oil
  • 6.5g Chopped shallots
  • 40g Finely sliced leek
  • 65ml standard white sauce/veloute
  • 25g Double cream
  • 2g Chopped chives
  • 3.5mls Fresh lemon juice
  • Lemon zest of 1/3 lemon
  • 2 Scallop shells
  • 100g Scallop meat
  • 10g Panko breadcrumbs (you can choose a GF brand)
  • 10g Grated cheese
  • 200g Potatoes
  • 6g Butter
  • 7.5g Double cream for mash




  1. Heat oil over a low heat, add the chopped shallot and saute for 4 mins. 
  2. Add sliced leek
  3. Saute gently without colouring until soft 
  4. Add the standard veloute and bring to the boil
  5. Add double cream and mix 
  6. Return to boil 
  7. Remove from heat 
  8. Add lemon juice, lemon zest and chives 


  1. Boil potatoes in lightly salted water until tender 
  2. Add 6g butter and 7.5g double cream and mash until smooth


  1. If you are using scallop shells to serve, scrub shells and place in dishwasher for full cycle (This may be done in advance)
  2. Quarter scallops and blanche
  3. Drain and reserve scallops 
  4. Place scallop meat in each shell
  5. Pipe mashed potato around the shell edge to form a central well (approx 100g per shell)
  6. Add the sauce into the central well 
  7. Mix 10g panko breadcrumbs with 10g grated cheese 
  8. Cover sauce with crumb mix (approc 10g per shell)
  9. Cook scallops on a baking tray in the centre of a pre-heated oven at 180˚C for 25 minutes