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Previous Item: Coquilles Saint-Jacques à la Dieppoise (Wild Scallops Gratin with Black Conica Morel Mushrooms, Baby Romanesco Cauliflower, and Leeks in a Cream Sauce) - (Time to Cook: 30 min. / Cook by Day: Saturday)

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Meal Description

Coquilles St-Jacques simply means "scallops" in French.  Deipppoise refers to a method of preparing seafood from the port town of Deippe on the Normandy Coast in France.  The seafood is poached gently in wine and then the cooking liquid is used to make a stock, or “fumet.”  The Fumet is added to a roux (flour & butter) to form a velouté, to which Gruyère Cheese is added becoming the basis for the dish.  A  Druxelles Sauce also is included, which is a fancy way of saying sauteed minced mushrooms.  Everything goes into a casserole dish and topped with breadcrumbs, and the Coquilles Saint-Jacques  à la Dieppoise are quickly broiled in the oven to finish.  The dish is often served with pomme purees (a la Parisienne).  Since the dish is typically served as an appetizer, we will include Baby Romanesco Cauliflower and Leeks which pair well with the combination of scallops and cream.  

Bon Appétit!

Time to Cook:  30 min.

Cook by Day: Monday

Items included (serves 2)

Wild Sea Scallops

Black Conica Morel Mushrooms

Roux & Gruyère

Baby Romanesco Cauliflower

Baby Leeks

Parsley & Tarragon


Yukon Gold Potatoes

*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Milk, Wheat, Shellfish.  We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items

Extra Scallops

Extra Servings