Coquille is the French term for the scallop, and also refers to a classic French dish with scallops prepared in sauce and served in a scallop shell. The scallop shell is the traditional emblem of St. James, son of Zebedee and has long been the badge of pilgrims on the Way of St. James to Santiago de Compostela in Spain. There is a traditional Coquille St.-Jacques which is made with mushrooms and wine sauce. This is a different baked scallop recipe, which includes sun-dried tomatoes which are red as a symbol of a martyrdom on this feast day. Served in a scallop shell they are a fitting meal for the feast of St. James.
Parmesan & Sun Dried Tomato Scallops24 small bay scallops
1/4 cup sun dried tomatoes, chopped/minced
2 T. bread crumbs
1 clove garlic
couple sprigs of parsley
salt to taste
pepper to taste
2 T. parmesan cheese
Chop the parsley and garlic and add to breadcrumbs. Add the parmesan cheese, sun-dried tomato pieces, salt, pepper, and olive oil. Mix well. Add the scallops and mix to coat. Fill each shell with the mixture of breaded scallops (approx. 5). Place on baking sheet in 425 degree oven. Bake for 10-15 minutes until scallops are done and breading crisps. Serve in shells.