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Coquille St. Jacques Gratinée

Chef Bernard Mirlycourtois,
Brasserie 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
2 eggs

8 scallops
1/2 lb mussels
1/4 lb baby shrimps (300 count)
2 Tbsp shallots, diced
1 cup white wine
3 Tbsp gruyére cheese, grated

Buerre Mainé
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

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