Name: Coquilles St. Jacques
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 2 cups (220 g) potatoes, peeled and cubed (about 2 potatoes); 2 tbsp butter; 2 tbsp (30 ml) milk (approximately); 2 shallots, finely chopped; 2 tbsp butter; 2 tbsp unbleached all-purpose flour; 1/2 cup (125 ml) milk; 1/4 cup (60 ml) white wine; 3/4 lb (340 g) small scallops, patted dry; 1 cup (100 g) Gruyère cheese, grated

Preparation

Mashed Potatoes
- Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 25 minutes or until the potatoes are tender. Drain and return to the pot.
- Using a potato masher, mash the potatoes with the butter. Using an electric mixer, purée the potato mixture with the milk until smooth. Add more milk as needed. Adjust the seasoning. Set aside in a pastry bag fitted with a large star tip.
- With the rack in the middle position, preheat the oven to 450°F (220°C).
Scallop Filling
- In a saucepan over medium heat, soften the shallots in the butter. Add the flour and cook for 1 minute while stirring. Add the milk and wine and bring to a boil, stirring with a whisk. Cook for 1 minute. Remove from the heat.
- Add the scallops and 1/2 cup (50 g) of the cheese. Season with salt and pepper. Divide the filling into four scallop shells or four small gratin dishes. Garnish the rim with the mashed potatoes. Sprinkle with the remaining cheese. Bake for about 25 minutes or until nicely browned.
- Serve with a mesclun salad, if desired.

Coquilles St. Jacques

Categories

Ingredients

Mashed Potatoes

Scallop Filling

Preparation

Mashed Potatoes

Scallop Filling

Personal Note