Coquille Saint-Jacques; Revisited
Coquille Saint-Jacques; Revisited
Ingredients
- 5 medium size sweet potatoes
- 2 tablespoons (30 ml) sour cream
- Salt and pepper
- 3 tablespoons (45 ml) butter
- 3 tablespoons (45 ml) flour
- 2 cups (500 ml) milk, hot
- 1/2 teaspoon (2.5 ml) fennel seeds, ground
- 2 tablespoons (30 ml) white wine
- 2 tablespoons (30 ml) fresh chives, chopped
- Salt and pepper
- 6 shells (for service)
- 24 large scallops, trimmed
- 3 tablespoons (45 ml) breadcrumbs
- 1/4 cup (60 ml) mild cheddar, grated
Instructions
- In a saucepan, cook the sweet potatoes (whole) in boiling water until tender. Drain, peel and finely mash with the sour cream. Season with salt and pepper.
- Preheat the oven’s broiler.
- In a saucepan, melt the butter. Add the flour and cook for 1 minute, stirring over medium heat. Whisk in the milk. Add the fennel seeds, white wine and chives. Stir until it thickens. Season with salt and pepper.
- With a pastry bag with a fluted tip, pipe the purée around the shells. Place four scallops in each shell.
- Drizzle on the sauce. Sprinkle with breadcrumbs and cheese. Bake in the middle of the oven for 5 to 8 minutes. If necessary, place the shells immediately below the heating element to brown slightly.
Coquille Saint-Jacques; Revisited