Classic Coquille St. Jacques on Bacon Pastry

By • April 14, 2010 • 38 Comments

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Author Notes: Classic Coquille St. Jacques is served a lot of different ways, but I been serving this version up on a warm puff pastry shell with bacon for years. It is the easy, but luxury in every mouthful. I made this for a date one night and when it came time to flame' the vermouth, he dove under the kitchen table. Yes, he hid. Not..."Wow, that's cool". Not... "Step aside, I will save you from the fire." Let's just say, we never went out again, but I have made the recipe over and over again, telling the story about that night everytime. - MyCommunalTableMyCommunalTable

Food52 Review: Mycommunaldinner's dish is perfect date-night fare -- assuming your date is not a fraidy cat! It is elegant in its final presentation, rich and delicious in taste, and dramatic in its creation. The sweet scallops and creamy sauce are a match made in heaven. The bacon and cheese puff pastry makes a perfect crispy, savory accompaniment. I wouldn't blame you if you made a few extra to snack on! - hardlikearmourhardlikearmour

Serves 6-8

  • 1 package of puff pastry
  • 4 slices, bacon
  • 1/3 cup heaping gruyere cheese
  • 4 tablespoons chopped scallions
  • 1 pound large sea scallops
  • 1 cup dry vermouth
  • 2 tablespoons butter
  • 1 tablespoon oil
  • 1 tablespoon crushed fresh garlic
  • 1 cup heavy whipping cream
  • salt and pepper to taste
  1. Marinate the scallops in a 1/4 cup of the dry vermouth. Set scallops aside for about 20 minutes until puff pastry is done.
  2. Brown bacon until crisp. Crumble.
  3. Lay puff pastry square out. Cut into six squares. Approx. 4x4 inch. Top each square with crumbled bacon, some grated cheese, and some chopped scallions. Fold over to make a triangle and then place on a parchment lined baking sheet. Bake at 400F for about 15 minutes. Set aside and keep warm.
  4. Add the butter and oil together in a large skillet over medium-high tempurature. (Note: you will not get a nice brown to your scallop if you use a non-stick pan) Gently add the scallops, and leave them undisturbed until they loosen and become lightly browned on the underside. Turn the scallops and repeat. Imagine heating them through rather than cooking them. This will keep them from becoming rubbery. Remove from the pan and set aside on a plate.
  5. Add garlic and cook for a few seconds. Burned garlic will ruin the dish. Pull the pan away from the stove and add the vermouth. Return the pan to the stove and let it flame! Let the flame burn until nearly extinguished.
  6. Add the cream and cook until the volume in pan is reduced by one half. It usually gets a nice golden color as well.
  7. Stir in the cheese, salt and pepper to taste, and add the scallops to warm for a few seconds.
  8. Pour over the warm bacon pastries and garnish with chopped scallions.
Jump to Comments (38)

Tags: Easy, french, romantic, scallops

Comments (38) Questions (0)

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Dscn2212

over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'm so glad this lovely recipe made the EPs! Everything about it and every single bite are absolutely wonderful. Warm congratulations!

Hib_kitchen

over 3 years ago MyCommunalTable

So sweet of you. Thank you.

Newliztoqueicon-2

over 3 years ago Lizthechef

This fantastic recipe is worth a second comment. Although our family is into heart-healthy cooking, we are saving up for this winner!! Thumbs up!

Hib_kitchen

over 3 years ago MyCommunalTable

Hey, thanks for the second shout out. You are the best!

Junechamp

over 3 years ago ChefJune

June is a trusted source on General Cooking.

Cannot imagine how I missed this recipe! Scallops are my single favorite food in the world. Will definitely need to try this. Love the idea of the bacon pastry.

Gator_cake

over 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I was fortunate enough to test this one. The bacon cheese puff pastry is Amazing! Definitely make some extra to snack on, you won't regret it!

Hib_kitchen

over 3 years ago MyCommunalTable

I love scallops as well. Thanks, ChefJune!

Img_1958

over 3 years ago gingerroot

Love everything about this - bacon puff pastry, scallops, vermouth, cream and a great story to boot! Looking forward to trying this.

Hib_kitchen

over 3 years ago MyCommunalTable

I love this recipe, but I giggle everytime I think of it. I alway wonder if he tells the story as much as I do.

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almost 4 years ago Waverly

Great recipe; great story!

Hib_kitchen

almost 4 years ago MyCommunalTable

Thanks, Wavely

Dscn2212

almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Beware of women who are not afraid of fire!

Hib_kitchen

almost 4 years ago MyCommunalTable

LOL!

Sausage2

almost 4 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Firstly, that is an awesome and hilarious story! Love it. Secondly, the Coquilles St. Jacques sounds good and all, but I just can't get past how amazing bacon puff pastry sounds!!!

Hib_kitchen

almost 4 years ago MyCommunalTable

I often wonder if my date that night tells the story as much as I do? The bacon puff pastry is amazing.When I am cooking them, I always make extra. Yum.

Hib_kitchen

almost 4 years ago MyCommunalTable

So thanks, fiveandspice

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almost 4 years ago fishersfoodie

oh yumm! this is a trifecta of flavors that I'm eager to try.

Hib_kitchen

almost 4 years ago MyCommunalTable

Hey, thanks fisherfoodie.

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almost 4 years ago thirschfeld

mmmm, one of my favorite recipes and with a great twist. Love it

Hib_kitchen

almost 4 years ago MyCommunalTable

Thanks Tom!

Dscn2212

almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Wow! I missed it too, so thank you for commenting on it, Lizthechef. Minute by minute here, I'm assembling a 50th birthday menu for a friend this weekend!

Hib_kitchen

almost 4 years ago MyCommunalTable

Ooh! We can't wait to hear what you make for the entire menu. Have a great weekend and thanks.

Dscn2212

almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

I'll take photos and pass it along!

Dscn2212

almost 4 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Dinner last night was fantastic! I made Amanda's Button Mushroom Salad as an appetizer (brushed the crostini with some of the mushroom-infused oil), Jennifer Ann's salad with buttermilk dressing & pears, your scallops, and a dessert I'm working on for the flaming contest. It was a complete food52 night for a 50th birthday. As each concoction landed on the table, my friend kept saying that THIS was the best part of the dinner, all the way to the end. Your combination of flavors is amazing! I could have it again for dinner tonight. Thanks to food52ers for a wonderful evening!

Hib_kitchen

almost 4 years ago MyCommunalTable

Wow! What a great menu. Thank you so much for sharing. I bet your friend was so appreciative. Now I have to make some scallops again.

Massimo's_deck_reflection_10_27_13

almost 4 years ago lapadia

Scallops, and bacon and cream....oh my!! Somehow I missed this recipe, and I love the story :)

Hib_kitchen

almost 4 years ago MyCommunalTable

I do have to thank the guy fo giving me a good story...thanks lapadia.

Newliztoqueicon-2

almost 4 years ago Lizthechef

Perfect. Thumbs up!

Hib_kitchen

almost 4 years ago MyCommunalTable

thumbs up to you as well.

Cathybarrow_allrecipes_%c2%a9_2014

over 4 years ago MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

Perfect combination of favorite flavors. Fantastic presentation. Can't wait to try this.

Hib_kitchen

over 4 years ago MyCommunalTable

Hey, thanks!

Me

over 4 years ago TheWimpyVegetarian

Great story! And I love the recipe - bacon + cream + pastry + scallops = major yum! The pastry really dresses up this dish in such a nice way. I just happen to have some puff pastry in the freezer I made a couple months ago and plan to make this Sunday night for dinner.

Hib_kitchen

over 4 years ago MyCommunalTable

I just love how this food 52 community inspires each other. Thanks for the kudos!

Me

over 4 years ago TheWimpyVegetarian

I can't agree more. That's what makes it so addictive. The validation, the respect and total appreciation we receive for what we express through our food takes our desire and ability to create and cook to another level. It challenges our creativity while providing a net of support that urges us on. It's really such a unique internet-personal experience, at least for me. And then when you have an opportunity to meet someone on here, you feel like you've known each other ages. But then food has brought people together for thousands of years. Yes, I've had a glass of wine as I write this, maybe 2, but it's true nonetheless.

Steve_dunn02

over 4 years ago Oui, Chef

Great story, and an even better recipe....scallops, bacon and cream. Yes, please!

Hib_kitchen

over 4 years ago MyCommunalTable

I have wondered through the years if "my date" has enough guts to tell this story about himself. I concur about scallps, bacon and cream.

Monkeys

over 4 years ago monkeymom

Bacon...pastry...scallops...yum!

Hib_kitchen

over 4 years ago MyCommunalTable

Hey, thanks!