Coquille St. Jacques Gnocchi

  • Preparation 15 MIN
    Cooking 25 MIN
  • Servings 4



  1. With the rack in the middle position, preheat the oven to 450°F (230°C).
  2. In a pot of salted boiling water, cook the broccoli for 1 minute. Drain and cool in a bowl of ice water. Drain again. Set aside.
  3. In a large 10-inch (25 cm) ovenproof skillet over medium heat, soften the shallot in the butter. Add the flour and cook for 1 minute while whisking. Add the wine and milk. Bring to a boil while whisking.
  4. Add the gnocchi and simmer gently for 4 minutes or until the sauce has thickened and the gnocchi are al dente. Add the scallops and broccoli. Season with salt and pepper. Mix well. Sprinkle with the cheese.
  5. Transfer to the oven and cook for 5 minutes to melt the cheese. Finish off under the broiler until the cheese is golden. Let sit for 5 minutes. Serve with a green salad, if desired.


From large U10 scallops from Quebec to smaller imported 80-120 scallops, including shrimp and scallop mixes, the choice of frozen seafood available in grocery stores offers plenty of options that will work well in this recipe.

Healthy Pick

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