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Baked Coquilles St. Jacques

The richness of the butter and the slightly metallic creaminess of the scallops in this traditional recipe call for a white wine with richness, good acidity, and a mineral note. It pairs beautifully with the varietal Roussanne, and is also excellent with the Roussanne-based Esprit Blanc.

Serves: 2


  • 1 lb. bay scallops (small)
  • ½ cup dry bread crumbs
  • 2 tbsp butter, melted
  • 2 tbsp chopped fresh parsley (or 1 tablespoon chopped dried parsley)
  • lemon wedges for garnish
  • salt to taste


  • Pre-heat oven to 325 degrees.
  • Mix bread crumbs with parsley (and, if bread crumbs are unsalted, with salt).
  • Wash scallops in cold water and pat dry.
  • Arrange scallops in single shallow flat-bottomed casserole dish or individual ramekins*.
  • Cover with bread crumbs and parsley mixture.
  • Drizzle butter over bread crumbs and scallops.
  • Bake for 16-18 minutes, or until bubbling.
  • Serve hot, garnished with lemon wedges.
  • Optional: For an impressive display, you can use large scallop shells in place of ramekins for individual serving sizes. Scallop shells are oven-safe, and are available online or at kitchen supply stores.

Pairs With: Esprit de Tablas/Beaucastel Blanc, Roussanne, Clairette Blanche, Marsanne