Jacques. It is a timeless, cozy classic, and one of the first scallop dishes I ever tasted — my mom’s version of it anyway. The luxurious white sauce that defines the recipe complements the ...
Coquilles St. Jacques translates to Shells of St. James and is the quintessential baked scallop dish made famous, at least in the States, by Julia Child in the early 1960’s. Cooked in ovenproof ...
When cooked properly, scallops can be downright delectable. Ideally, you want a nice golden crust on the outside and smooth, silky flesh that offers hints of the ocean and subtle sweetness.