Skip to main content

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

Comments

Post a Comment

Popular posts from this blog

Struffoli

“Struffoli are little balls of dough in a honey/sugar glaze, with nonpareil sprinkles. My grandma always made them for Christmas, but since she can’t do it anymore, I came up with my own variation that she loves because mine are a little bit sweeter than the traditional bread-like ones. Also, they have to be formed into a tower…it’s tradition.” Ingredients: Struffoli: 4 eggs 1/4 cup white sugar 1/4 cup vegetable oil 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 cup all-purpose flour, or as needed 2 cups vegetable oil for frying, or as needed Glaze: 1/2 cup honey, or more to taste 1/2 cup white sugar, or more to taste   1 tablespoon rainbow nonpareil sprinkles, or to taste Directions: Beat eggs , 1/4 cup white sugar 1/4 cup vegetable oil , and vanilla extract together in a bowl ; movement disintegrant . Slowly stir the flour, about 1 tablespoon at a time, into the egg mixture until a soft dough. Roll the dough into small balls. Heat 2 cup of vegetable oil in a large ...
Post a Comment
Read more
“A new take on a Mediterranean staple. This recipe enriches the flavor of your favorite hummus recipe by adding roasted garlic and smoked chipotle, and adds nutrition benefits with mild-tasting fresh spirulina.” Ingredients: 1 (15 ounce) can chickpeas, drained with liquid reserved 1/4 cup olive oil 1/4 cup tahini 1/2 lemon, juiced 1 tablespoon spirulina powder 1 clove roasted garlic, or more to taste 1 pinch salt 1 pinch smoked chipotle chile powder (optional) Directions:
Post a Comment
Read more

Maui girl Mango Pie

“If you like peach pie, you will love this dreamy tropical pie. It has a brighter flavor with the added beauty of this luscious island fruit. This recipe came about after I was gifted with a large bag of mangoes by an anonymous Maui neighbor. I was determined to use every single one of them and by adapting an apple pie recipe, I came up with this delicious pie. Another bonus…..the sweetness of the mangoes reduces the need for added sugar.” Ingredients: pastry for a double-crust 9-inch pie 4 cups peeled and sliced mango 1/2 cup white sugar 3 tablespoons cornstarch 2 teaspoons lemon juice 1 teaspoon ground cinnamon 1 tablespoon butter, cut into small chunks Directions: Preheat oven to 400 degrees F ( 200 degrees C). Line a 9-inch pie pan with half the pie dough . Set aside. Combine mango, sugar, cornstarch , lemon juice , cinnamon in a bowl ; Stir until the sugar is dissolved. Transfer mango mixture into the prepared pie pan . Dot mixture with butter, then cover the upper crust . C...
Post a Comment
Read more