Classic Coquille St. Jacques on Bacon Pastry

April 14, 2010
2 Ratings
  • Serves 6-8
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. - MyCommunalTable —MyCommunalTable

Test Kitchen Notes

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! - hardlikearmour —hardlikearmour

What You'll Need
  • 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.

See what other Food52ers are saying.

  • boulangere
  • Lizthechef
  • ChefJune
  • gingerroot
  • Waverly

38 Reviews

boulangere April 7, 2011
I'm so glad this lovely recipe made the EPs! Everything about it and every single bite are absolutely wonderful. Warm congratulations!
MyCommunalTable April 8, 2011
So sweet of you. Thank you.
Lizthechef April 7, 2011
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!
MyCommunalTable April 8, 2011
Hey, thanks for the second shout out. You are the best!
ChefJune April 7, 2011
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.
hardlikearmour April 7, 2011
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!
MyCommunalTable April 8, 2011
I love scallops as well. Thanks, ChefJune!
gingerroot March 24, 2011
Love everything about this - bacon puff pastry, scallops, vermouth, cream and a great story to boot! Looking forward to trying this.
MyCommunalTable April 8, 2011
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.
Waverly March 19, 2011
Great recipe; great story!
MyCommunalTable March 20, 2011
Thanks, Wavely
boulangere March 19, 2011
Beware of women who are not afraid of fire!
MyCommunalTable March 20, 2011
fiveandspice March 19, 2011
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!!!
MyCommunalTable March 19, 2011
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.
MyCommunalTable March 19, 2011
So thanks, fiveandspice
fishersfoodie March 18, 2011
oh yumm! this is a trifecta of flavors that I'm eager to try.
MyCommunalTable March 18, 2011
Hey, thanks fisherfoodie.
thirschfeld March 18, 2011
mmmm, one of my favorite recipes and with a great twist. Love it
MyCommunalTable March 18, 2011
Thanks Tom!
boulangere March 18, 2011
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!
MyCommunalTable March 18, 2011
Ooh! We can't wait to hear what you make for the entire menu. Have a great weekend and thanks.
boulangere March 18, 2011
I'll take photos and pass it along!
boulangere March 20, 2011
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!
MyCommunalTable March 20, 2011
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.
lapadia March 18, 2011
Scallops, and bacon and cream....oh my!! Somehow I missed this recipe, and I love the story :)
MyCommunalTable March 18, 2011
I do have to thank the guy fo giving me a good story...thanks lapadia.
Lizthechef March 18, 2011
Perfect. Thumbs up!
MyCommunalTable March 18, 2011
thumbs up to you as well.
MrsWheelbarrow April 16, 2010
Perfect combination of favorite flavors. Fantastic presentation. Can't wait to try this.
MyCommunalTable April 16, 2010
Hey, thanks!
TheWimpyVegetarian April 16, 2010
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.
MyCommunalTable April 16, 2010
I just love how this food 52 community inspires each other. Thanks for the kudos!
TheWimpyVegetarian April 17, 2010
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.
Oui, C. April 15, 2010
Great story, and an even better recipe....scallops, bacon and cream. Yes, please!
MyCommunalTable April 16, 2010
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.
monkeymom April 14, 2010
MyCommunalTable April 15, 2010
Hey, thanks!