scallop

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scallop

References in periodicals archive ?
Not surprisingly seafood is a regional speciality and the classic dish Coquilles St Jacques - scallops in a white wine sauce - must be tried.
Styles have changed so much but I still remember the scallop dish of the 70s, when they were served in the shell with a heavy cream sauce and mashed potato and carried their French name, coquilles St Jacques.
Similarly their Thai Fishcakes and Coquilles St Jacques were given a rapturous reception, the fishcakes tasting very authentic and the Thai influences very apparent in the flavouring and the scallops were enormous, "the definition of succulence" accordin g to one diner.