Coquilles Saint-Jacques is a French classic that turns scallops into ceremony. The dish delivers luxury without complication when properly executed. Sweet scallops, savory mushrooms, the dairy provides richness, wine supplies brightness, and the browned cheesy crust offers texture. Every element reinforces the others. It is comfort food dressed in informal attire.
In my culinary canon, Coquilles St Jacques earns its place because it teaches lessons that travels across cuisines. Gentle cooking, balance between richness and acidity, controlled reduction, and thoughtful presentation are core skills for anyone serious about cooking. Master this dish and you understand how classic French technique built much of modern restaurant cooking.
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Andrew Zimmern is an Emmy-winning and four-time James Beard Award-winning TV personality, chef, writer and passionate global citizen. As the creator, executive producer and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, What’s Eating America, Emmy-nominated Family Dinner, Wild Game Kitchen, Field to Fire and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Andrew is the founder and chairman of Intuitive Content, named one of the top 100 production companies in the world, and Passport Hospitality, a restaurant and food service development company. He sits on the boards of Services for the UnderServed, EXPLR Media, Soigne Hospitality, Giving Kitchen, Beans is How and The Great Northern. Andrew is a Global Goodwill Ambassador for the United Nations World Food Programme and The Nature Conservancy, and is the International Rescue Committee’s Voice for Nutrition.
31 Comments
Andrew, love you man! You are an awesome chef and have done some amazing shows that I have followed for years. I find now as a home amateur cook, with a passion for good food, that I prefer simple with great quality ingredients. I'm 66 and I'm not real interested any more in 10 steps of cooking and 35 ingredients.
looks good Andy!
mushroom duxell. looks, smells and tastes like dirt – in its raw form
Cheese on seafood. Blasphemy.
Woah this looks so good. I’m definitely trying this one, thanks for sharing!
Who can afford fresh sea scallops at $37 a pound with lobster not that far behind. The prices of quality cuts of beef and seafood are no longer affordable for the average Joe only the wealthy. Calamari, shrimp, clams and mussels are about the only seafoods that are still priced reasonably
I get to watch and actually cooking show to learn how to prepare food again and not game shows! I get Andrew on Thursdays..then alton on Saturday! What a end of the week combo! Culinary life couldn't be better!!
Yeti cookware lol. So 6x more than it's worth?
Thanks, Andrew. I got a big bag of dry scallops. We'll do this one next. Keep 'em coming, please!
Yum! 😋😋😋😋😋
Duxelles is like grits— plural. There’s never just one!
uta ma, so good…. gracias hermano.
Andrew is one of my cooking muses, but cheese does not belong on prime seafood. Sear in butter, a little wine and lemon. Less is often more, especially with elite ingredients. I'll skip the lobster thermidor too.
god I love old school french cooking. how could something be so obviously delicious?
Andrew is one of the most well spoken individuals I’ve listened to. He’s a master with his words.
Shallot….
I can smell it
I love that pan
The looks amazing!
Fantastic dish!
Blu Skillet hand forged carbon steel pans if you can get your hands on one! Will be cooking in mine for the rest of my life!
Looks great but no BACON? How can it be the greatest without BACON?
What does egg yolk do besides thicken,lil slurry be ok
Merci
Can cognac replace the sherry?
We love you Andrew!!! Keep up the yummy dishes.
I do enjoy his wild game cooking show, but his exotic terms make me feel stupid so i dont watch many episodes.
I love scallops, but these recipes x make them taste of cheese, which means you lose the taste of the sea.
You left the lemon seed in there?
We didn't monkey around with them? You sound like my grandfather in the 70s. I'm 59 and haven't heard that saying for 50 years. Lol!
Not a fan of cheese and seafood