Coquille Saint-Jacques; Revisited

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 6



  1. In a saucepan, cook the sweet potatoes (whole) in boiling water until tender. Drain, peel and finely mash with the sour cream. Season with salt and pepper.
  2. Preheat the oven’s broiler.
  3. In a saucepan, melt the butter. Add the flour and cook for 1 minute, stirring over medium heat. Whisk in the milk. Add the fennel seeds, white wine and chives. Stir until it thickens. Season with salt and pepper.
  4. With a pastry bag with a fluted tip, pipe the purée around the shells. Place four scallops in each shell.
  5. Drizzle on the sauce. Sprinkle with breadcrumbs and cheese. Bake in the middle of the oven for 5 to 8 minutes. If necessary, place the shells immediately below the heating element to brown slightly.


The shells can be prepared in advance and refrigerated. You will cook them at the last moment.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1 serving

Content % Daily Value
Calories 290  
Total Fat 10 g  
Saturated Fat 6 g  
Sodium (salt) 295 mg  
Carbohydrates 31 g  
Fibre 3 g  
Protein 17 g