Coquilles St. Jacques
Who can resist the classic French recipe for scallops in a creamy sauce?
Ingredients
- 2 cups (220 g) potatoes, peeled and cubed (about 2 potatoes)
- 2 tbsp butter
- 2 tbsp (30 ml) milk (approximately)
- 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
- 3/4 lb (340 g) small scallops, patted dry
- 1 cup (100 g) Gruyère cheese, grated
Instructions
- Place the potatoes in a pot. Cover with cold water. Season with salt. Bring to a boil and simmer for 25 minutes or until the potatoes are tender. Drain and return to the pot.
- Using a potato masher, mash the potatoes with the butter. Using an electric mixer, purée the potato mixture with the milk until smooth. Add more milk as needed. Adjust the seasoning. Set aside in a pastry bag fitted with a large star tip.
- With the rack in the middle position, preheat the oven to 450°F (220°C).
Who can resist the classic French recipe for scallops in a creamy sauce?