Coquilles St. Jacques À La Parisienne - Scallops & Mushrooms In White Wine Sauce - Julia Child Edition

Scallops & Mushrooms In White Wine Sauce

Makes 6-8 Ramekins


  • 1 C. Dry White Wine

  • 1/2 Tsp. Sea Salt

  • Pinch Of Fresh Black Pepper

  • Small Bay Leaf

  • 2 Tbsp. Shallots, minced


  • 1 Lb. Scallops, washed and dried

  • 1/2 Lb. Fresh Mushrooms, sliced


  • 3 Tbsp. Grass-Fed Butter

  • 4 Tbsp. All Purpose Flour

  • 3/4 C. Organic Whole Milk

  • 2 Organic Egg Yolks

  • 1/2 C. Organic Heavy Cream, more if needed

  • Sea Salt & Fresh Black Pepper, to taste

  • Fresh Lemon Juice , to taste


  • Grass-Fed Butter, to butter dishes

  • 6 Tbsp. Swiss Cheese, grated

  • 1 1/2 Tbsp. Grass-Fed Butter, cut into pieces


  1. In medium saucepan, simmer white wine, bay leaf, shallots, 1/2 teaspoon of salt and black pepper for 5 minutes.

  2. Add scallops and mushrooms to the wine, followed with enough filtered water to cover the mushrooms and scallops. Bring to a simmer, cover and continue to simmer for 5 minutes.

  3. After 5 minutes remove scallops and mushrooms with a slotted spoon and set aside.

  4. Turn up the heat and boil the wine mixture until it has reduced to about 1 cup.


  1. In medium saucepan, melt the butter and add the flour, cook for 2 minutes. Add the boiling wine mixture, followed by the whole milk, stir and boil for a minute. Turn off the heat.

  2. Whisk the egg yolks and heavy cream in a large bowl and dribble a few drops at a time of the hot sauce into the eggs. You want to temper the eggs to avoid them from becoming scrambled eggs.

  3. Return the sauce and egg mixture to the saucepan and boil, stirring for 1 minute. Thin out sauce with additional cream if needed, season with salt, black pepper and lemon juice to taste.

  4. Strain the sauce and set aside.


  1. Cut the scallops into crosswide pieces. Combine the scallops, mushrooms and 2/3 of the strained sauce.

  2. Butter 6 to 8 individual gratin dishes or other oven-proof dishes with a capacity of 1/3 cup each.

  3. Divide the scallop and mushroom mixture between butter dishes, top with the remaining sauce. Lastly top the scallops with shredded cheese and a dot of butter.

  4. Arrange the ramekins 8 to 9 inches under broiler to heat through and brown the top of the scallops, 12-15 minutes.

  5. Serve immediately, with bread (I love sliced bagguette that has been slightly toasted in the oven) and enjoy!