Name Coquilles stjacques _ menus for two


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COQUILLES-STJACQUESPREPARATION TIME: 10 minutes (excluding potatoes)
COOKING TIME: about 8 minutes, plus infusing

175 g (6 oz) creamed
mashed potato                  
150 ml (1/4 pint) miik       
1/2 bay leaf                       
1 sprig parsley                 
2 peppercorns, bruised    
1 slice onion                     
4 thin slices celery           
1 blade mace

1/4 teaspoon salt

1/4 teaspoon pepper
8 scallops, cleaned and
de- bearded                       
25 g (1 oz) softened butter
20 g (3/4 oz) flour

2 teaspoons fresh white
2 teaspoons grated
Parmesan cheese

1. Using a star nozzle, pipe a border of potato around 2 clean scallop shells or individual flameproof dishes.
2. Combine the milk, bay leaf, parsley, peppercorns, onion, celery, mace, salt and pepper in a bowl or large jug and cook for 1 1/2 minutes or until the milk is steaming. Cover and set aside for 15-30 minutes.
3.  Place the scallops in a bowl and strain the milk over them. Cook for 2 1/2 minutes or until the milk boils and the scallops are just tender. Do not overcook. Remove the scallops with a slotted spoon, cover and keep warm.
4.  Mix the butter and flour together to a smooth paste in a small bowl and add teaspoons of the paste to the milk, beating thoroughly until the butter mixture is dissolved. Cook for 45 seconds, then stir and cook for a further 45 seconds or until the sauce thickens. Beat thoroughly.
5. Spoon a little of the sauce into each of the shells or dishes. Place half the scallops in each dish, then add the remaining sauce.
6.  Mix the breadcrumbs and cheese together and sprinkle on top of the sauce. Brown lightly under a preheated conventional grill and serve hot.

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