Coquille Saint Jacques 22013-06-20
- Servings : 6
- 2 lbs scallops
- 1 cup dry white wine
- 1 bay leaf
- 2 Tbs butter
- 4 shallots, finely chopped
- 2 Tbs flour
- 2 egg yolks
- 1/2 cup whipping cream
- 3 cups mashed potatoes, whipped with milk
Add bay leaf to wine and poach scallops for 4 minutes until firm and meaty. Drain scallops and reserve liquid.
Melt butter and saute shallots until softened. Add flour and stir in reserved liquid. Combine egg yolks and cream, add to the sauce and season with freshly ground salt and pepper. Combine sauce with scallops and spoon it on shells. With a decorating set, pipe mashed potatoes around edge of natural shells.
Place in oven at 350F until bubbling. Remove shells from oven and place on wicker baskets. Serve piping hot.
May be prepared in advance refrigerate or freeze. Heat while frozen in oven until bubbling