More commonly known as ‘Coquilles St. Jacques’ this is a delicious starter or could be turned into a main course quite easily. Soft, melting scallops are the focal point of this tasty meal with a lovely creamy mashed potato. Try to get scallop shells from your fishmonger or supermarket, they make the dish look so attractive.
Serves: 4
Preparation Time: 40 minutes
Cook Time: 25 minutes
INGREDIENTS:
1 lb shelled scallops
6 oz fish stock
¼ bottle of white wine
6 oz button mushrooms, cut into quarters
Juice of ½ lemon
2 tbsp breadcrumbs, toasted
1 tbsp melted butter
12 oz mashed potatoes (made with cream and butter)
For the sauce
1 shallot, finely diced
1¼ oz butter
1 oz plain flour
2 oz double cream (or crème fraiche if you prefer)
Remaining fish stock
METHOD:
Make the mashed potato using plenty of cream and butter until the mixture is smooth, with no lumps. Add seasoning and set aside, covered, until ready to use, or place in a piping bag and place to one side ready for us. (The dish looks much more professional if you pipe the potatoes!)
If your fishmonger has not prepared the scallops (they usually do) discard the white muscle and remove the coral (the orange part) if you don’t like it. If the scallops are really large, cut each one in half, otherwise leave whole.
Heat the fish stock and wine and gently poach the scallops for about 1 minute, until they are just turning white. Put the scallops in a bowl and reserve the poaching liquid.
Cook the mushrooms with lemon juice and seasoning and a small amount of water, until cooked and no liquid remains (about 5 or 6 minutes). Add the mushrooms to the scallops.
Boil the left over stock for about 10 minutes until reduced to approx 8 oz. Meanwhile, soften the shallots in butter about 1-2 minutes.
Stir the flour into the shallots until combined and beginning to foam a little, then add the stock and whisk, gently bringing to the boil. The sauce should be thickened but still a little runny. Add the cream or crème fraiche and simmer to slightly thicken again. The sauce should coat the back of a spoon when ready.
Heat oven to 400°F/200°C/Gas Mark 6. Stir the scallops and mushroom mixture into the sauce and spoon into the scallop shells.
Pipe the potatoes in a pattern around the scallops (and slightly over), top with breadcrumbs and a little melted butter on each. Place on a baking tray and bake until browned and bubbling, approximately 15 minutes, but do not allow to burn.
Serve with a green salad or a little broccoli if using for a main meal.