{"id":1064,"date":"2017-04-21T09:34:07","date_gmt":"2017-04-21T13:34:07","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/coquilles-saint-jacques\/"},"modified":"2026-09-01T13:08:32","modified_gmt":"2026-09-01T17:08:32","slug":"coquilles-saint-jacques","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/coquilles-saint-jacques\/","title":{"rendered":"Coquilles Saint-Jacques (The Best)"},"content":{"rendered":"

\ud83c\udf7d\ufe0f A main course, not a starter<\/strong><\/h3>\n

I have always been crazy about coquilles St Jacques. The trouble is that everybody serves them as a starter. Three bites in a little shell, and it’s over. I like this dish far too much for that, so I turned it into a main course: individual dishes, mashed potato piped all the way around, and enough scallops and shrimp inside to actually feed someone.<\/p>\n

You can absolutely split it into smaller portions and serve it as an appetizer instead. Same recipe, smaller dishes.<\/p>\n

\ud83e\udd43 The Pernod is where this recipe wins<\/strong><\/h3>\n

One tablespoon, flamb\u00e9ed straight over the hot seafood. That anise note adds a whole layer of flavour that no white-wine-only version can touch. It is the thing people taste without being able to name it.<\/p>\n

Leave it in. Everyone who eats this dish loses their mind over it.<\/p>\n

\ud83c\udf84 My holiday dish, and I own it<\/strong><\/h3>\n

This is a holiday dish through and through. Gruy\u00e8re browning under the broiler, crisp prosciutto scattered over the top: it is rich and it can be assembled days ahead. The kind of thing you pull out when the table is full. The rest of the year it sits in the same family as my seafood gratin with broccoli and cauliflower<\/a> and my seafood lasagna<\/a>, the kind of supper that quiets a room.<\/p>\n","protected":false},"excerpt":{"rendered":"

\ud83c\udf7d\ufe0f A main course, not a starter I have always been crazy about coquilles St Jacques. The trouble is that everybody serves them as a starter. Three bites in a little shell, and it’s over. I like this dish far too much for that, so I turned it into a …<\/p>\n","protected":false},"featured_media":10467,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"coquilles st jacques","_yoast_wpseo_title":"Coquilles St Jacques Recipe (The Best)","_yoast_wpseo_metadesc":"Coquilles St Jacques as a main course: seafood flamb\u00e9ed in Pernod, gruy\u00e8re sauce and piped parsnip mash, broiled 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