Coquilles Saint Jacques
Scallops served in a creamy sauce with mushrooms and herbs, topped with cheese and gratinated under a hot grill.
Mash (3 portions)
2 Potatoes
50g Butter
20ml Milk (whole)
1 Egg yolk
Salt
Bake the potatoes at 180C for one hour. Scoop out the cooked flesh and put through a sieve or ricer. Add the butter + milk + egg yolk and mix well, check seasoning.
Coquilles Saint Jacques (3 portions)
9 Scallops (hand-dived)
Scallop skirts (washed)
1 Shallot
75g Mushrooms (sliced)
2 Garlic (cloves)
100ml Noilly prat (vermouth)
250ml Fish stock
100ml Double cream
Beurre manie (to thicken sauce)
½ Lemon (zest+juice)
5g Chives (chopped)
5g Parsley (chopped)
Prep your scallops, wash, and leave in a sieve until you need to cook them. Wash the skirts ready for the sauce.
Cook shallots in a pan, followed by mushrooms and garlic. And deglaze with Noilly prat. Add stock, cream and simmer for 5 minutes. Thicken sauce with Beurre manie, pass through a sieve and finish with lemon and herbs.
Sear the scallops and place in the shells, top with sauce, piped potatoes and colour under a hot grill. Once coloured finish with picked herbs and serve on rock salt.
