https://www.ricardocuisine.com/en/recipes/5590-coquilles-st-jacques-the-best
Ingredients
- Mashed Potatoes
- 2 cups (340 g) russet potatoes, peeled
and cubed
- 2
tbsp butter
- 2
tbsp (30 ml) 35% cream
- I used frozen mash and added nut meg and turmeric,
and it’s perfect.
- Scallop Filling
- 2 shallots, finely chopped
- 2 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 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
- Some cream
- 1 cup (100 g) Gruyère cheese, grated
Preparation
- Mashed Potatoes
- In a pot 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 with the cream until smooth.
Add more 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 350°F (180°C)
.
- Scallop Filling
- In a pot, 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 while whisking.
Cook for 1 minute. Remove from the heat. Season with salt and pepper. Add
the scallops and prwans and ½ cup (125 ml) of the cheese. Stir to
combine.
- Spoon
the filling into four scallop shells or four small gratin dishes. Garnish
the rim with rosettes of mashed potatoes. Sprinkle with the remaining
cheese. Bake for about 10 minutes. Finish under the broiler until the
cheese and potatoes are golden brown.
I have seared the
prawns and scallops in butter for 30 sec.
Cooked 1 small onion
in butter until soft
1 table spoon of flour,
cook for 1m and add milk and keep stering.
Add white wine and
some cream and allow to get to the right point
Add the seared prawns
and scalops
Mix some cheese in the
mash
Must pipe the mash
first and then top up with the filling (must be a bit liquid.
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