St. Jacques au gratin

St. Jacques au gratin

The shells St. Jacques au gratin are an original recipe prepared during the Christmas holidays.

They can be served also for an important dinner, when he must prepare an original dish. The shells of Saint-Jacques shellfish are very good, comparable to oysters regarding the flavor and price. Their name derives from the fact that pilgrims wore this shell on their return from the pilgrimage to Saint Jacques de Compostela.

Ingredients for 4 people

  • Coquilles St. Jacques – 8
  • Crumbs – 80 g
  • Parmesan – 50 g
  • Extra virgin olive oil – ½ cup
  • Vegetable broth – 200, 250 ml
  • Garlic – 2 cloves
  • Parsley – chopped 2 tablespoons
  • Black pepper
  • Salt

St. Jacques au gratin

Preparing St. Jacque gratin

In a bowl, combine bread crumbs, Parmesan cheese, parsley, crushed garlic, pepper, a pinch of salt; Then add 2 tablespoons of oil and broth in order to obtain a smooth stuffing, neither too dry nor too liquid. After mixing all the ingredients for the stuffing put all the shells Saint-Jacques in a baking dish and cover with the stuffing, while adding a little olive oil. Preheat oven to 200 degrees and bake the shells for at least 10-15 minutes until the filling is golden. Serve warm.

St. Jacques au gratin


So that the shells do not bow while cooking in the oven and the stuffing remains inside, prepare foil rings on which you drop the shells. Cut the leaves of a length of 20 cm and roll to get a stick which you will attach both ends giving it the shape of a ring.

If you want your dish is tastier, you can add the cognac stuffing. Do not forget to add a little oil on the shells before cooking, otherwise the stuffing may dry out. As shells Saint-Jacques is a light meal, you can accompany a seasonal salad, to stay in the same tone.

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