Coquilles St. Jacques (The Best)

By á-2421

Ingredients

• 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

Details

Adapted from

Preparation

Step 1

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.