COQUILLES ST. JACQUES (THE BEST) RECIPE

Coquilles St. Jacques (The Best) Recipe image

Provided by á-2421

Number Of Ingredients 13

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Mashed Potatoes
2 cups (500 ml) russet potatoes, peeled and cubed
2 Tbsp butter
2 Tbsp 35% cream
Salt and Pepper
Scallop Filling
2 shallots, finely chopped
2 Tbsp butter
2 Tbsp all-purpose flour, unbleached
1/2 cup milk
1/4 cup white wine
11 oz (300 g) medium scallops, size 15-25, drained and patted dry
1 cup (250 ml) grated Gruyere cheese

Steps:

Mashed Potatoes: In a saucepan of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter. With an electric mixer, puree the potato mixture with the cream. Add cream if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip. Scallop Filling: In a saucepan , soften the shallots in butter. Add flour and cook 1 minute, stirring constantly. Add the milk and wine. and bring to a boil, stirring with a whisk. Cook 1 minute. Remove from heat. Season with salt and pepper. Add the scallops and 1/2 cup of the cheese. Stir to combine. Spoon the filling into four shells or four small gratin dishes. Garnish the rim with mashed potatoes. Sprinkle with remaining cheese. Bake for 10 minutes. Finish under the broiler until the cheese and potatoes are golden brown.