Chef Bernard Mirlycourtois,
Fresh, clean scallops are revered by chefs for their ability to support different sauces. This traditional recipe is the best known scallop dish.
8 oz white potatoes, boiled
1/2 lb mussels
1/4 lb baby shrimps (300 count)
2 Tbsp shallots, diced
1 cup white wine
3 Tbsp gruyére cheese, grated
2 Tbsp butter
1/4 cup flour
1. Duchesse: press potatoes through sieve and put in sauce pan. Mix in eggs until blended. Pipe potatoes around shell or serving dish using piping bag with star tip.
2. Coquille: In a sauté pan cook wine, shallots and mussels over high heat for 3 minutes. Add shrimp and scallops. Cook for two more minutes.
3. Remove ingredients from sauté pan and place in serving dish, leaving sauce in the pan.
4. Beurre Manié: To thicken sauce knead equal weights of butter and flour, then whisk it into the sauce. Let it cook for no more than a minute or two.
5. Place sauce over seafood with cheese on top.
6. Broil and serve.
Yield 4 servings