Scallops gratinéed with wine, garlic, and herbs (Coquilles St. Jacques à la Provençale) from Mastering the Art of French Cooking, Volume One (page 218) by Julia Child and Louisette Bertholle and Simone Beck

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry white vermouth for dry white wine, and green onions for shallots.

  • kbrooks on May 04, 2026

    Unlike previous notes, I make this with sea scallops or diver scallops. The larger scallops are much more flavorful than bay scallops. The sauce is absolutely delicious! I use dry white vermouth for the wine. Although it suggests you can substitute green onions for the shallots, I'd stick with the traditional shallots for the classic taste.

  • mharriman on June 21, 2021

    Excellent. I followed the recipe instructions exactly and the results were superb. Used a pound of bay scallops (Bay instead of sea scallops as suggested by other notes) for two main servings. We liked this version without heavy cream. It was still very rich with scallop leftovers one lunch. One pound was definitely too much for two people. The dish Made for a nice table-for-two birthday dinner for husband. Served with steamed asparagus, green lettuce salad, warmed baguette and pate. Baguette is needed to soak up scallop sauce. Note to self: repeat same dinner again on another special occasion.

  • chawkins on January 16, 2018

    Delicious and not ultra rich, no cream was used. Also super easy, the whole dish came together in no time at all.

  • Delys77 on August 11, 2014

    These were just delicious. You could use smaller bay scallops and therefore not have to slice them. You also need a good sized pan to properly brown them. That said once all is done these are just scrumptious with a lovely rich savoury flavour. You can go light on the dotting with butter.

  • Bloominanglophile on October 23, 2013

    Many moons ago, my mother-in-law bequeathed her baking scallop shells to me. Of course, I had to try them out, and I used this recipe. I thought this was delicious. I used small scallops--easier to pile them in to the shells.

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Reviews about this recipe

  • Lisa Is Cooking

    Delicious. It was somewhat rich, but I kept the portions small and served a simple salad on the side.

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