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COQUILLES ST. JACQUES

8 medium scallops, prepared


60 ml medium white wine

1 bay leaf

salt and pepper

40 g butter or margarine

45 ml flour

60 ml single cream

50 g Gruyere cheese, grated

450 g potatoes, boiled and creamed


  1. Reserve four of the round scallop shells. Place the scallops in a small saucepan; add 150 ml water, the wine, bay leaf and a good pinch of salt.

  2. Bring slowly to the boil, cover, and simmer gently for about 5 minutes or until the scallops are just tender when tested with a sharp knife. Lift out with a slotted spoon. Strain and reserve the juices.

  3. Melt the butter in a saucepan. Stir in the flour and cook gently for 1 minute, stirring. Remove the pan from the heat and gradually stir in the reserved juices.

  4. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Season and simmer gently for 4-5 minutes. Lower the heat and stir in the cream and half the grated cheese. Cut each scallop into two or three pieces and stir in.

  5. Pipe a border of mashed potato around the edges of the rounded scallop shells. Spoon the sauce mixture into the centre and sprinkle the remaining grated cheese over the top.

  6. Bake in the oven at 220°C mark 7 for about 15 minutes or until sauce and piped potato are golden.
    Serves 4


COQUILLES ST. JACQUES

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