Coquille St. Jacques and Duchess Potatoes

Lunch / Dinner

Coquille St. Jacques and Duchess Potatoes

Turn scallops into a French-style weeknight dinner with Coquille St. Jacques and Duchess Potatoes.


4 servings

Total Time

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Preheat broiler to high with rack 6 inches from element. Coat four 12 oz. shallow ramekins with nonstick spray; arrange on a baking sheet.

Dredge scallops in flour.

Melt 2 Tbsp. butter with oil in a sauté pan over high heat. Sear scallops until browned, 23 minutes per side; transfer to a plate and tent with foil. Reduce heat to medium.

Melt remaining 2 Tbsp. butter in same pan. Add shallots and garlic; cook until softened, 3 minutes. Deglaze pan with wine; cook until nearly evaporated. Add cream, cayenne, and any scallop drippings from plate to pan; simmer until thickened, 3 minutes.

Pipe potatoes (see below) around perimeters of each ramekin; divide scallops among ramekins.

Spoon sauce over scallops; top each ramekin with 1 Tbsp. cheese.

Broil scallops until cheese and potatoes begin to brown, 35 minutes.


Cook potatoes in a pot of boiling salted water over high heat until fork-tender, 810 minutes. Drain potatoes; return to pot. Cook potatoes over medium-low heat, stirring to remove excess moisture, 12 minutes.

Stir in butter and cream; mash potatoes until smooth. Season potatoes with salt, pepper, and nutmeg; stir in tarragon and egg yolks.

Transfer potato mixture to a large piping bag with a 1½-inch star tip.

Nutritional Facts

Nutritional Facts

Per serving (with potatoes)

Calories: 775

% Daily Value*

Total Fat 49g 75%

Saturated Fat 28g 140%

Cholesterol 284mg 94%

Sodium 494mg 20%

Carbs 53g 17%

Protein 25g

*Percent Daily Values are based on a 2,000 calorie diet.

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