Coquilles St. Jacques

Best Foods


  • 1/2 cup fresh bread crumbs
  • 5 tablespoons country crock spread (divided)
  • 1 1/2 cups gruyere cheese (shredded, about 6 oz.)
  • 2/3 cup Hellmann's or Best Foods Real Mayonnaise
  • 3 tablespoons dry white wine (OR chicken broth)
  • 1 tablespoon fresh parsley (chopped)
  • 1 pound bay scallops (or sea scallops, quartered)
  • 8 ounces sliced mushrooms
  • 1/2 cup yellow onion (chopped)


  1. Toss bread crumbs with 1 tablespoon melted Country Crock® Spread; set aside.
  2. Melt 2 tablespoons Spread in 10-inch skillet over medium-high heat and cook scallops, stirring frequently, 2 minutes or until scallops are opaque. Remove scallops; drain.
  3. Combine cheese, Hellmann's® or Best Foods® Real Mayonnaise, wine and parsley in medium bowl; set aside.
  4. Melt remaining 2 tablespoons Spread in same skillet and cook mushrooms with onion, stirring occasionally, 4 minutes or until vegetables are tender. Stir into cheese mixture, then stir in scallops.
  5. Spoon into 6 individual baking dishes or pastry shells*, then sprinkle with bread crumbs. Broil 3 minutes or until golden.
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