Coquilles St Jacques
This Coquilles St Jacques dish is elegant and classy! With the scallops incorporated in a cheesy béchamel sauce, the combination is sublime!
Ingredients
- 1/3 cup shallots, finely chopped
- 1/2 cup dry white wine such as Pinot Grigio, Chardonnay or Sauvignon
- 1/2 cup water
- 500 grams (about 2 cups) bay scallops
- 1 cup béchamel sauce see Recipe
- 1/8 tsp. white pepper
- 1/8 tsp. cayenne pepper
- 1/8 tsp. ground Himalayan pink salt
- 1/4 tsp. cooking sherry, or more to taste
- 1 cup grated Gruyère cheese, or more as needed and divided (substitute Emmental, Comté, or Jarlsberg)
- coarse sea salt as needed, for baking sheet
- 2 cups mashed potatoes
- 1 tbsp. fresh parsley, finely chopped tips & tricks
Directions
- With the rack positioned about 6-inches from the top, preheat the broiler.
- In a baking sheet, add enough coarse sea salt so the shells won't move, place the shells on top; set aside.
- In a large saucepan, add shallots, wine and water; bring to a boil.
- Reduce the heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer the scallops to a bowl and set aside.
- Return the saucepan to the stove and cook the liquid down to 1/3rd. Add the Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry.
- Stir in ½ cup cheese. Return the scallops with their juice to the saucepan and stir well. If the sauce gets too thick, add some heavy cream.
- Remove from the heat and spoon scallop mixture evenly into the shells placed on the prepared baking sheet.
- Transfer the mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring.
- Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and broil for 8 minutes or until golden brown; serve immediately.