coquille Saint Jacques



  • feminine The commonest European scallop, Pecten jacobaeus.
  • feminine Halved scallops, poached in seasoned milk, reserved, a thick velouté sauce made with sliced mushrooms and the cooking liquor, cooked out, scallops and sherry added and the mixture spooned onto scallop shells and gratinated with a mixture of breadcrumbs, grated cheese and dry mustard. Garnished with lemon twists and picked parsley.