Baked golden Sealand Coquilles St. Jacques are rich and creamy with tender scallops and shrimp in a velvety sauce — the perfect luxurious contrast to the garlicky, olive oil-kissed spaghetti topped with herbed breadcrumbs. It’s a beautifully balanced plate that feels gourmet but comes together effortlessly.
Coquilles St. Jacques with Spaghetti Aglio e Olio
Rated 5.0 stars by 1 users
Category
Seafood
Servings
4
Prep Time
10 minutes
Cook Time
25 minutes
Elegant and easy, this Coquilles St. Jacques with Spaghetti Aglio e Olio pairs creamy baked scallops and shrimp with garlicky olive oil pasta topped with herbed breadcrumbs. It’s a restaurant-worthy seafood dinner ready in under 30 minutes — perfect for entertaining or date night at home.
Author:Sealand Quality Foods
Ingredients
-
2 packs of Sealand Coquilles St Jacques, removed form the freezer
- 1 Tablespoon minced parsley
- 1/4 teaspoon salt and pepper (optional)
- Lemon wedges
- Chilli flakes (optional)
- 1/4 cup olive oil
- 3/4 cup panko bread crumbs
- 1/4 teaspoon salt
- Pinch chilli flakes
- 1 tablespoon minced fresh basil
- 3/4 cup Olive Oil
- 8-14 cloves garlic sliced thinly
- 1/2 teaspoon salt and black pepper
- 1/4 teaspoon chilli flakes
- 2 tablespoons minced fresh basil leaves
- 1/2 cup parmesan cheese freshly grated
- 1/2 cup pasta water from cooking the pasta below (optional)
- 1/4 cup fresh basil leaves minced
- 1 pound cooked spaghetti pasta aldente
- Extra olive oil for garnish
- Parmesan cheese for garnishing
- Extra fresh basil and chilli flakes for garnish
Coquilles St Jacques
Spaghetti Aglio E Olio
Bread Crumbs
Olive Oil Pasta sauce
Assemble
Directions
- Preheat the oven to 375 degrees F. Remove the Coquilles from the packaging and arrange them on a baking sheet in a single layer.
- Place the baking sheet in t he oven and bake until the coquilles have turned slightly golden. This takes about 20 minutes.
- In the meantime,, make the spaghetti.
- In a small skillet, start by making the breadcrumbs. Add the olive oil over medium heat and then go in with the breadcrumbs and remaining ingredients except for the basil.
- Toast the bread until it’s nice and golden. This should take around 7 minutes. Once the bread crumbs have turned a beautiful golden colour, add in the fresh basil and remove from the skillet onto a plate.
- In a 9 inch sauce pan or deep skillet over medium heat add the olive oil, garlic and seasoning. Toss for a couple of minutes and then add in the basil and continue cooking until the garlic slices turn a beige or pale yellow colour.
- Be careful not to overcook the garlic as it will turn bitter.
- At that point add in the cooked spaghetti and toss it well with the olive oil sauce. Add in some of the reserved pasta cooking water if you like a saucier spaghetti.
- Toss in some parmesan cheese and adjust consistency between parmesan and pasta water.
- Top the spaghetti with bread crumbs and any extra garnishes you want. Place the coquilles right our of the oven over the spaghetti.
- Squeeze some lemon juice and enjoy them together.
- Bon appetit
