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Classic French creamy scallop gratin
In season: Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Coquilles Saint-Jacques (120 g) has 168 calories. That works out to 140 calories per 100 g. It contains 7.8 g of carbs, 12.6 g of protein, 9 g of fat and 0.6 g of fiber. Its 2.6 µg of B12 covers 110% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 120 g
168
KCAL / 120G
Carbs
7.8g
· 3% DV
Protein
12.6g
· 25% DV
Fat
9g
· 12% DV
Fiber
0.6g
· 2% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 19% · Protein 31% · Fat 50%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 168 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 3.84 g | 19% |
| Trans fat | 0.06 g | |
| Sodium | 384 mg | 17% |
| Total carbohydrate | 7.8 g | 3% |
| Fiber | 0.6 g | 2% |
| Protein | 12.6 g | 25% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 120 g | 168 kcal |
| 1 piece (small) | 80 g | 112 kcal |
| 100 g | 100 g | 140 kcal |
| 1 serving (medium) | 150 g | 210 kcal |
| 1 piece (large) | 180 g | 252 kcal |
| 1 serving (large) | 200 g | 280 kcal |
| 2 piece (double) | 240 g | 336 kcal |
Calculated from 140 calories per 100 g.
Coquilles Saint-Jacques is a classic French scallop gratin, not a raw scallop preparation. Scallops are coated in a creamy sauce, topped for browning, and baked in scallop shells or small oven-safe dishes.
Coquilles Saint-Jacques is made by combining scallops with a creamy sauce, spooning the mixture into shells or baking dishes, and browning the top in the oven. Traditional versions often include mushrooms, shallots, and white wine.
Coquilles Saint-Jacques centers on scallops and a creamy sauce. Recipes commonly add mushrooms and shallots, while breadcrumbs or cheese may form the browned topping; the exact sauce and garnish vary between versions.
Yes, you can make a variation of Coquilles Saint-Jacques with shrimp or firm white fish instead of scallops. The result is no longer the classic scallop version, and the cooking time should suit the seafood you choose.
Coquilles Saint-Jacques is traditionally served in a scallop shell, which gives the gratin its distinctive presentation. If you do not have shells, use small oven-safe dishes and brown the topping in the same way.
Serve Coquilles Saint-Jacques with a simple green salad or lightly cooked vegetables. Their fresh, plain flavors balance the rich creamy sauce without competing with the scallops or browned topping.
Yes, you can prepare the scallop-and-sauce mixture for Coquilles Saint-Jacques ahead and refrigerate it, then brown the topping shortly before serving. Keep the seafood mixture chilled rather than leaving it at room temperature.
Refrigerate leftover Coquilles Saint-Jacques promptly in a covered container and eat it soon. Reheat it until hot throughout, and avoid repeatedly warming and cooling the creamy seafood dish.
Yes, frozen scallops work in Coquilles Saint-Jacques. Thaw them in the refrigerator and drain them well before adding them to the sauce; excess water can make the gratin runny and prevent a good browned top.
To make Coquilles Saint-Jacques lighter, replace some of the cream with milk and use a more modest amount of sauce and topping. It will still have a creamy character, but the gratin will feel less rich.
Vitamins
B12
2.64µg · 110% DV
B5
0.66mg · 13% DV
B2
0.14mg · 11% DV
Biotin
3µg · 10% DV
Minerals
Selenium
22µg · 40% DV
Phosphorus
204mg · 29% DV
Sodium
384mg · 17% DV
Iodine
22µg · 15% DV
Potassium ⭐
264mg · 8% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 168 calories in 1 piece (medium) (120 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Coquilles Saint-Jacques is a classic French scallop gratin, commonly made by baking scallops in a creamy sauce, often with shallots and white wine, then browning a crumb topping. It is closely associated with French coastal cooking, though recipes vary from kitchen to kitchen.
The scallops are tender and gently sweet, set against a rich, savoury sauce and crisp top. In France it is often served hot as a first course or as part of a seafood meal; elsewhere, it works well as a special starter with a green salad and crusty bread. At 10.5 g of protein per 100 g, it contributes protein, though the cream makes it richer than simply cooked scallops. For a lighter meal, keep the portion modest and pair it with vegetables.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
3.84g
MONOUNSATURATED
2.52g
POLYUNSATURATED
0.6g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.