Coquille and Prawn St. Jacques with a Brioche Crust

Coquille and Prawn St. Jacques with a Brioche Crust


  • 1 pack of Young’s Prawns & Scallops – defrosted and drained
  • 4 Coquille shells – washed

For the Sauce:

  • 40g (1.4 oz) unsalted butter
  • 2 shallots - finely chopped
  • 100ml (3.38 fl oz) Noilly Pratt (Or a Vermouth of your choice)
  • Juice of ½ a lemon
  • Sea salt and ground pink pepper
  • 1tbsp fresh chives - chopped
  • 250ml (8.45 fl oz) of double cream

For the Brioche Crust:

  • 60g (2.1 oz) brioche bread
  • 60g (2.1 oz) cheddar cheese – grated
  • 20g (0.7 oz) unsalted butter - melted
  • Sea salt and ground black pepper
  • Handful of samphire - well washed
  • Knob of butter


  1. To make the sauce - sweat the shallots in the butter until soft, add the Noilly Pratt and reduce by half. Add the cream and bring to the boil - cook until slightly thickened. Add the lemon juice and finish with the lemon and pink peppercorn butter (Monter Au Beurre, as provided in pack). Stir in the chopped chives.
  2. Blanch the samphire in boiling water for 2-3 minutes, drain and toss in the butter.
  3. To make the crust – place the brioche in a food processor and pulse until finely chopped, mix together with the cheese and melted butter and season.
  4. Pre-heat the oven to 200°C/Fan 180°C.
  5. Divide the samphire, scallops and prawns between the shells and spoon over the sauce. Top with the brioche and cheese mix.
  6. Nest the filled shells onto scrunched up foil on a baking tray and bake in the oven for 12-15 minutes until golden brown and bubbling.


Preparation time: 25 mins

Serves: 4

Nutrition: n/a


These are an ideal fish starter that is bound to impress your guests.