Coquilles St. Jacques

Ingredients

• •1 1/2 lbs sea scallops, halved horizontally if large
• •1 cup dry white wine
• •8 oz cremini mushrooms, finely sliced
• •3 tablespoons unsalted butter
• •3 tablespoons all-purpose flour
• •1 cup heavy cream
• •2 lbs russet potatoes, peeled, boiled, and riced
• •2 tablespoons gruyère cheese, finely grated
• •Salt and white pepper to taste

Directions

1. 1Poach the scallops: bring white wine to a gentle simmer in a sauté pan, add scallops, and poach 2 minutes until just opaque. Remove scallops with a slotted spoon and reserve the poaching liquid.
2. 2Sauté mushrooms in 1 tablespoon butter over medium-high heat for 4–5 minutes until all moisture has evaporated and they are golden. Season lightly and set aside.
3. 3Make the velouté: melt remaining 2 tablespoons butter in a saucepan over medium heat, whisk in flour, and cook 1 minute. Gradually whisk in the reserved poaching liquid and cream, stirring constantly until the sauce is thick and smooth, about 5 minutes. Season well with salt and white pepper.
4. 4Fold scallops and mushrooms into the sauce; taste and adjust seasoning.
5. 5Prepare duchess potato border: season the riced potato with salt, white pepper, and a knob of butter, then spoon into a piping bag fitted with a large star tip.
6. 6Pipe a generous border of duchess potato around the edges of 6 oven-safe scallop shells or gratin dishes. Spoon the scallop mixture into the centre of each shell and sprinkle evenly with grated gruyère.
7. 7Broil under a preheated broiler for 4–5 minutes until the potato border is golden and the surface is bubbling and lightly browned. Serve immediately.

💡 Pat scallops dry before poaching so the sauce stays rich rather than watery.

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