The name of this shellfish derives from the fact that the shell of the "coquille Saint-Jacques" was used by pilgrims in Medieval times as a dish for food, drink and offerings, during their pilgrimages to St. James of Compostela, in Spain. In this recipe it is used as a cooking recipient.
Heat the oil in a wide-bottomed pan. Add the chopped onion, celery and carrot all together and leave to brown. If necessary, pour on a little water or vegetable or fish stock. Add the well-washed mushrooms cut into small pieces and allow their water to evaporate completely. Now add the scallops cut into small pieces. Season with salt and pepper and stir in the velouté. Flavour with the fresh aromatic herb. Cook the pasta in plenty of boiling, salted water. Drain when it is "al dente" and pour into the sauce. Leave to boil so that the pasta soaks up the accompanying sauce, but do not allow to get overly dry. Spoon the portions of dressed salad in to the lightly buttered shells and bake in the oven at 180 degrees for 10 minutes. Serve directly, placing the shell on a napkin to prevent it from slipping off the plate.