Coquilles St Jacques

                  This scallop dish is equally impressive as a main course or as an appetizer

makes 4 servings

prep 20 mins • cook 50 mins

4 large scallop shells, pastry bag

with Ѕin (1cm) plain tip

freeze for up to 3 months

For the piped potatoes

1lb (450g) baking potatoes, peeled

and cut into chunks

2 tbsp butter

large pinch of freshly grated nutmeg

salt and freshly ground black pepper

3 large egg yolks

8 large sea scallops

1/4 cup dry white wine

one 3in (7.5cm) piece of celery

small sprig of thyme

4 whole black peppercorns

1 bay leaf

8oz (225g) white mushrooms

juice of  1/2lemon

3 tbsp butter

1 tbsp all-purpose flour

1/4 cup heavy cream or creme fraiche

1/2 cup shredded Gruyere

●

Prepare ahead The shells can

be can refrigerated for up to 4 hours

before baking.

1.

Boil the potatoes in lightly salted water about 20 minutes,

until tender. Drain and mash with the butter and nutmeg, and season with

salt and pepper. Stir over low heat about 2 minutes. Remove from the

heat and cool slightly. Beat in the egg yolks. Transfer to a pastry bag fitted

with a 1/2in (1cm) plain tip.  

2.

Preheat the oven to 425°F (220°C). Bring the scallops, 

2/3 cup water, the wine, celery, thyme, peppercorns, bay leaf, and a large

pinch of salt to a boil over low heat. Cover and simmer for 1-2 minutes,

just until the scallops look opaque on the outside. Strain over a bowl and

reserve the cooking liquid.

3.

Simmer the mushrooms and lemon juice in a small

covered saucepan over medium-low heat about 5 minutes, or until tender.

Season with salt and pepper. Uncover and boil over high heat until the liquid

is evaporated. Add to the scallops. 

4.

To make the sauce, melt 1 tbsp of the butter in a saucepan

over low heat. Whisk in the flour and cook for 1 minute, whisking

constantly. Whisk in the reserved liquid and whisk until simmering and

thickened. Simmer, whisking often, until slightly reduced. Remove from

the heat and stir in the cream and 1/4 cup of the Gruyere. Cut each

scallop into 2 or 3 pieces and stir into the sauce with the mushrooms.

Season with salt and pepper.

5.

Spoon the mixture into each shell or ramekin and

sprinkle the remaining Gruyere on top. Pipe a generous border of potato

around the edges of each shell. Dot with the remaining butter. Bake for

about 15 minutes, or until golden.

Serve hot.

●

Good with slices of warm crusty

bread and a mixed or green salad.