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Coquilles St. Jacques Served on a bed of Chanterelles With Le Noble Foam

4 portions


  • 2 shallots, chopped
  • 10 g (2 tsp.) butter
  • 20 ml (4 tsp.) vegetable oil
  • 80 to 100 g (3 to 4 oz) chanterelles, brunoised (finely diced)
  • 1/2 garlic clove, chopped
  • 15 g (1 tbsp.) fresh parsley, chopped
  • 12 medium-sized scallops
  • 10 g (2 tsp.) butter
  • 100 ml (3 oz) white wine
  • 250 ml (1 cup) 35% cream
  • 200 g (7 oz) Le Noble
  • Salt, pepper and sugar
  • A pinch of chervil


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  • Brown half of the shallots in the butter and vegetable oil.
  • Add the chanterelles and season.
  • Add the garlic and parsley. Set aside and keep warm.
  • Sear the scallops on both sides in butter in a very hot frying pan. Remove the scallops from the frying pan and set aside.
  • Do not remove the fond and brown the rest of the shallots in the same frying pan.
  • Add the white wine and cream and reduce the mixture by 2/3.
  • Add the cheese and season with salt, pepper and a pinch of sugar. Set the sauce aside and keep warm.
  • Bake the scallops and chanterelles at 325°F (165°C) for 4 minutes.


  • Place 15 g (1tbsp.) of mushrooms in the centre of the plate and place 3 scallops around it.
  • Blend the sauce with an electric mixer for a few seconds to make the foam and pour it around the scallops.
  • Garnish with a pinch of chervil.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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