Tuesday, January 5, 2016

Coquilles St. Jacques


This elegant french seafood entrée/appetizer
I  make with scallops and crab.
I made these for New Year's Eve.

It can be made with other choices of fish,
such as shrimp, haddock, sole etc.


INGREDIENTS:

This recipe makes 6 Coquilles St. Jacques.



4 Shallots, finely chopped
4 tblsp butter
4 tbsp white flour
1 cup milk
1/2 cup white wine
2 lbs. Scallops
1 tin crab meat.(170gr.)
1 cup Mozzerela Cheese
or Gruyère cheese grated.
Salt, Parsley and Pepper to taste.

4 potatoes
Butter
4 tblsp. milk
Salt, Pepper and Parsley to taste.


Cook potatoes. Mash with butter, milk, salt, and parsley until smooth. Set aside.
Garnish rim with potatoes

Preheat oven to 350 degrees.

Saute scallops a few minutes with butter. Set aside.

In a saucepan fry the shallots in butter until softened. 
Add the flour and cook for 1 minute, stirring constantly. 
Add the milk and wine and bring to a boil, stirring with a whisk. 
Cook for 1 minute until thick, remove from heat.
Season with salt, pepper and parsley. 
Add the scallops and 1/2 of the cheese. Stir to combine.

Spoon the filling into the shells or small gratin dishes.
Garnish the rim with the mashed potatoes. 
I use a pastry bag with a large tip.
Sprinkle the remaining cheese over the top.
Bake for about 10 minutes.
Put under the broiler a few minutes.

Enjoy!
all pics are my sole original property.
thanks for your visit xo.