Overloaded Coquille St-Jacques | by Sonia! The Healthy Foodie

Overloaded Coquille St-Jacques Made Healthy

Servings 4
Author Sonia! The Healthy Foodie


For the Sauce

The Seafood

  • 125 g fresh salmon fillet skin removed and cut into 1" chunks
  • 16 large shrimp cleaned and tail removed (size 26-30)
  • 4 giant scallops patted dry (about 50g each)

For the Mashed Potatoes

  • 4 medium potatoes peeled and cut in 2" pieces
  • 1/3 cup fat free plain Greek yogurt
  • 2 tbsp buttermilk
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Few grinds fresh nutmeg

For the Gratin

  • 70 g light Swiss cheese grated


  • Preheat the oven to 375F

To make the mashed potatoes

  • Cook the potatoes in salted boiling water until fork tender. (you might want to start working on your sauce while the potatoes are cooking!)
  • Drain and transfer to the bowl of your stand mixer equipped with the paddle (if you don't have a stand mixer, you can also use a hand mixer or a potato masher)
  • Add Greek yogurt, buttermilk, salt, pepper and nutmeg.
  • Mix on medium speed until nice and fluffy. You might have to scrape the sides a few times. When the potatoes are ready, cover the bowl with a clean towel and set aside.

To make the sauce

  • Drizzle a tiny little bit of olive oil in a small saucepan and heat over medium heat. Add the onion, salt and pepper and cook until fragrant and starts to turn translucent, about 3-4 minutes.
  • Add the flour and whisk until well combined with the onions.
  • Pour the milk slowly while whisking constantly and making short pauses from time to time to whisk until the sauce becomes nice and smooth, then start pouring again.
  • Once all the milk has been added, whisk in the Dijon mustard, dried parsley and nutmeg. Stir in clams and set aside.

For the seafood

  • Drizzle a medium non-stick pan with a little bit of olive oil and preheat over medium-high heat. When your pan is nice and hot, add the scallops and cook without moving for about 1 minute, until a nice golden crust forms.
  • Flip the scallops over using tongs and continue cooking until they get the nice crust on that side too. Remove from pan and set aside.
  • Add the shrimp to the pan and quickly sauté them until they just turn pink and opaque, not really much more than a minute. Remove from pan and set aside.
  • Add the salmon to the pan and cook until it just turns opaque, again, this shouldn't take much more than a minute or two. Add the salmon to the reserved sauce and stir it in. Reserve.


  • Place a scallop in the center of each individual oven safe dish; Surround with four of the shrimp.
  • Cover with sauce, dividing it equally between each plate.
  • Give the potatoes a quick stir and place them in a large pastry bag equipped with a star tip. Pipe a border along the side of your Coquille St-Jacques.
  • Top with grated cheese and place in the oven for about 15-20 minutes until the top becomes nice and golden and the cheese starts to bubble.
  • Serve immediately.