COQUILLES ST. JACQUES DUGLERE

Coquilles St. Jacques Duglere image

Provided by Doreen Randal

Categories Weeknight

Time 1h13m

Yield 4

Number Of Ingredients 17

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1 lb potato
1/2 ounce butter
1 tablespoon milk, hot
6 -8 scallops
1 shallots or 1 small onion, sliced
salt
6 peppercorns
1/2 bay leaf
1/4 pint water
lemon juice
2 tomatoes
1 ounce butter
1 tablespoon flour, rounded
1/4 pint creamy milk
1 teaspoon parsley, finely chopped
brown breadcrumbs
butter

Steps:

First make the potato puree. Peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter.
Put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf.
Pour on the water, add the lemon juice and poach gently for 5 minutes.
(Do not let the scallops boil because this toughens them.)
Scald and skin the tomatoes, cut into four, remove seeds, cut flesh in four again.
Melt the butter in a pan, remove from heat, and stir in the flour.
Blend in the liquid strained from the scallops.
Stir over a gentle heat until liquid starts to thicken; add the creamy milk and bring to the boil.
Simmer for 2 or 3 minutes, taste for seasoning.
Add prepared tomatoes and parsley.
Slice or quarter the scallops and put into 4 to 6 buttered deep scallop shells; spoon the sauce over.
Pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter.
If you prepare dish early in the day, put it in a hot oven 400 degrees Fahrenheit for 10 to 15 minutes to heat through.
If freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.