Coquilles St.Jaques (Costco Recipe)

By Peggie

Ingredients

• Mashed potatoes
• 2 cups (500 ml) russet potatoes, peeled and cubed
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) 35% cream
• Salt and pepper
• Scallop Filling
• 2 shallots, finely chopped
• 2 tablespoons (30 ml) butter
• 2 tablespoons (30 ml) all-purpose flour, unbleached
• 1/2 cup (125 ml) milk
• 1/4 cup (60 ml) white wine
• 11 oz (300 g) medium scallops, size 15-25, drained and patted dry
• 1 cup (250 ml) grated Gruyère cheese

Details

Servings 4
Preparation time 25mins
Cooking time 55mins

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, purée the potato mixture until smooth with the cream. Add cream, if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip.
With the rack in the middle position, preheat the oven to 180 °C (350 °F).
Scallop Filling
In a saucepan, soften the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and wine and bring to a boil, stirring with a whisk. Cook for 1 minute. Remove from the heat. Season with salt and pepper. Add the scallops and 125 ml (½ cup) of the cheese. Stir to combine.
Spoon the filling into four scallop shells or four small gratin dishes. Garnish the rim with mashed potatoes. Sprinkle with the remaining cheese. Bake for about 10 minutes. Finish under the broiler until the cheese and potatoes are golden brown.