Coquilles Saint Jacques - Laura Calder

By Unblond1

Ingredients

• 2 servings
• SCALLOPS
• 1/2 tablespoon butter
• 1/2 tablespoon olive oil
• 1/3 pound scallops
• 1 pinch Salt and pepper
• DUXELLES - Optional
• 1 tablespoons butter
• 1/4 pound mushrooms
• 1 shallot, minced
• Salt and pepper
• 1/2 tablespoon chopped parsley
• SAUCE
• 1 tablespoons butter
• 1/2 shallot, minced
• 1 tablespoons flour
• pinch of grated nutmeg
• 1/4 cup white wine
• 1/4 cup fish or chicken stock
• 1 tablespoon crème fraîche
• Lemon juice to taste
• POTATOES - OPTIONAL
• 1 cup mashed potatoes
• TOPPING
• 1 tablespoons chopped fresh parsley
• 4 tablespoons fresh breadcrumbs or panko
• 2 tablespoons grated parmigiano reggiano or
• asiago cheese
• 1/2 tablespoon butter, melted

Details

Servings 2
Adapted from foodnetwork.ca

Preparation

Step 1

SCALLOPS:

Heat the butter and oil in a large sauté pan. Season the scallops and sear one minute per side, to brown. Do not cook completely. Set aside.

TO ASSEMBLE AND COOK:

Heat the oven to broil with the rack at the top. Lay 6 large scallop shells or individual gratin dishes on a baking sheet. Divide the mushroom mixture among the shells. Arrange six scallops on each, then spoon over the sauce. Add topping and broil until golden and bubbly, 2 to 3 minutes. Serve immediately.

TO ASSEMBLE AND COOK WITH POTATOES:

Fill the centre of each potato-piped dish with the scallops then add the sauce until it comes just past the bottom ridge of the piped potato. Top each dish with the topping mixture. Place dishes on cookie sheet and place in the preheated 375 oven. Cook for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.

DUXELLES (OPTIONAL):

Melt the butter in a large sauté pan until foaming. Add the shallot and sauté until soft. Add the mushrooms, and season with salt and pepper. Cook until the mushrooms have released all their liquid and the pan is dry, about 10 minutes. Transfer to a bowl and stir through the parsley.

POTATOES (OPTIONAL):

Place mashed potatoes in a large heavy freezer bag line with a piping tip. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 2 small ovenproof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.

SAUCE:

Melt the butter in the sauté pan until foaming. Add the shallot and cook until soft. Stir in the flour and cook, stirring, 3 minutes. Whisk in the wine and boil down by half. Add the stock and cook, stirring, until the sauce is thick enough to coat the back of a spoon. Remove from the heat and stir in the crème fraîche. Check the seasonings, adding salt, pepper, and lemon juice if needed.

TOPPING

Combine parsley, breadcrumbs and cheese and drizzle with melted butter to moisten. Divide over scallops and mushroom mixture.