skip to Main Content

Seafood St. Jacques

Seafood St. Jacques

Creamy gruyere and wine sauce over seafood.
Course Fish / Shellfish
Servings 8 servings


  • 8 x individual shells or ramekins


  • ¼ c melted butter
  • ¼ c flour
  • 1 tsp mustard
  • ½ tsp salt
  • ½ tsp pepper
  • 2 c whole milk
  • ½ c grated parmesan
  • 1 shallot, minced
  • ½ c white wine (or brandy)
  • 4 tbsp butter
  • 2 tbsp parsley, chopped fine
  • 1 lb scallops
  • 1 lb prawns
  • 1 c grated gruyère cheese
  • ½ c fine bread crumbs


  • On stovetop melt 1/4 c butter; add flour, mustard and S&P.
  • Slowly add milk and cook on low until thickened, about 10 minutes.
  • Add parmesan cheese and continue cooking until smooth and flour has absorbed all the milk…it will be like velvet.
  • In another pan, sauté shallots in butter and wine. Add seafood and parsley and cook another 2 minutes. Remove from heat and add to sauce.
  • Fill individual shells with mixture. Top with gruyère and breadcrumbs and sprinkle with paprika for colour.
  • At this point, refrigerate until ready to serve. When ready to server, bake at 400F until cheese melts and crumbs brown; serve at once.