Coquille St Jacques Recipe
Coquille St Jacques Recipe with Scallops, Dry White Wine, Mushrooms, Butter, Flour, Cream, Mashed Potato & Parmesan Cheese.
INGREDIENTS
4 Large Scallops, with shells
3 liquid oz (75ml) Dry White Wine
1/4 pint (150ml) Water
4 oz (100g) Mushrooms
1 oz (25g) Butter
1 oz (25g) Plain Flour
A little Cream
A Small quanitity Mashed Potato
Piping Bag with Rose Nozzle
Parmesan Cheese
METHOD
Put the Scallops into a saucepan with the Wine, Water and seasoning. Cook very gently for 5 minutes. remove the Scallops from the stock. Boil the stock to reduce by half. Fry the Mushrooms in the Butter until soft. Add the Flour and stir in the stock. Simmer gently until the sauce thickens. Remove from the heat and add the Scallops, cut into bite size pieces. Add the Cream to taste and adjust the seasoning.
Lightly grease the Scallop Shells and divide the fish mixture equally among them. Fill the Piping Bag with very smooth Mashed Potato and pipe around the edges of each shell. Sprinkle with Parmesan Cheese and place under a hot grill until brown and bubbling. Serves 4.
Based on the Coquille St Jacques recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).