Coquilles St. Jacques (The Best)
A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best!
Ingredients
- 2 cups (340 g) russet potatoes, peeled and cubed
- 2 tbsp butter
- 2 tbsp (30 ml) 35% cream
- 2 shallots, finely chopped
- 2 tbsp butter
- 2 tbsp unbleached all-purpose flour
- 1/2 cup (125 ml) milk
- 1/4 cup (60 ml) white wine
- 11 oz (300 g) medium scallops, size 15-25, drained and patted dry
- 1 cup (100 g) Gruyère cheese, grated
Instructions
- In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter.
- With an electric mixer, purée the potato mixture with the cream until smooth. Add more cream, if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip.
- With the rack in the middle position, preheat the oven to 350°F (180°C).
A classic of French cuisine, this scallop recipe for Coquilles St. Jacques, oven-baked in the shell, is our absolute best!