Coquilles St. Jacques, the French name for sea scallops, is also the name of a classic method of preparation in which the scallops are cooked in a white-wine cream sauce and then placed in a ramekin, ...

You can cook this in coquille shells or ramekins. The recipe for Coquille St. Jacques is one I pinched from Anthony Bourdain, but I tweaked it a bit to suit my personal taste. Makes 6 servings 1-3/4 ...

In a 3-quart casserole dish, combine wine, water, lemon juice, parsley and garlic. Cover with wax paper and microwave on full power for 3 minutes. Add scallops, mushrooms, scallions and ground pepper.

Coquilles St. Jacques feels like a very special dish, but it is actually pretty easy to make. If you follow Ina Garten's recipe below, you can make it ahead of time (up to a day) and just pop it in ...

The scallop is the only bivalve to have a patron saint. The name coquille Saint-Jacques, or St. James shell, is on one hand a term for a variety of creamy scallop dishes, but it is also the name used ...

PARIS A bumper season for the large scallops known in France as Coquilles St. Jacques has turned into a bitter dispute in the English Channel, as French fishermen angry over British expansion into ...