Bistro dishes

Coquilles Saint-Jacques

Scallops prepared in different ways, including a creamy, breadcrumb-topped gratin.

Say it: koh-KEE san ZHAHK (approximate English pronunciation)

Coquilles Saint-Jacques is the French name for scallops, so the menu’s preparation matters. A familiar dish serves them in shells with cream, butter and breadcrumbs, then browns the topping. Other kitchens sear the scallops and choose a different sauce. Normandy has a strong connection to this seafood. Look for words such as gratinées or poêlées to distinguish a baked preparation from a pan-seared one.

Names to look for on menus

coquilles saint jacques, coquille saint jacques, coquilles st jacques, coquille st jacques, saint jacques gratinées, saint jacques poêlées, scallop gratin, scallops gratin, scallops au gratin

Explore its regional connections: Normandy

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