Coquille St Jacques Recipe
Ingredients
| 1 kg scallops, large | ||
| 225 g bay shrimp | ||
| Butter | 60 Milliliter | |
| Mushrooms | 250 Milliliter, sliced | |
| Flour | 45 Milliliter | |
| Cream | 125 Milliliter | |
| Chicken broth | 125 Milliliter | |
| White wine | 125 Milliliter | |
| Salt | 3 Milliliter | |
| Pepper white | 3 Milliliter | |
| 500 ml mashed potatoes, hot | ||
| Gruyere cheese | 500 Milliliter, grated | |
Directions
Wash the scallops and pat dry with a paper towel.
Rinse the shrimp under cold water, reserve.
In a large skillet, heat the butter.
Saute the mushrooms.
Add the flour and cook for 2 minutes over low heat.
Add the cream, chicken broth and wine, simmer to thicken.
Add the seasonings.
Add the scallops and shrimp.
Cook for 10 minutes.
Pipe the potatoes around large scallop shells.
Fill with mixture.
Sprinkle with cheese.
Place in oven at 190°C (375°F) for 10 minutes.
Rinse the shrimp under cold water, reserve.
In a large skillet, heat the butter.
Saute the mushrooms.
Add the flour and cook for 2 minutes over low heat.
Add the cream, chicken broth and wine, simmer to thicken.
Add the seasonings.
Add the scallops and shrimp.
Cook for 10 minutes.
Pipe the potatoes around large scallop shells.
Fill with mixture.
Sprinkle with cheese.
Place in oven at 190°C (375°F) for 10 minutes.
Chef
