Coquilles Saint-Jacques
Presented by:
- Serves 4
- Prep time 20 minutes
- Cook time 20 minutes
Coquilles Saint-Jacques
Ingredients
60 ml (1/4 cup) butter
16 medium sea scallops (20/30 count)
250 g (approx. 1/2 lb) small shrimp (90/110 count), raw and shelled
1 chopped onion
45 ml (3 tbsp) flour
60 ml (1/4 cup) white wine
375 ml (1 1/2 cup) 15% cooking cream
20 ml (4 tsp) El-Ma-Mia fish and seafood seasoning
15 ml (1 tbsp) chopped thyme
Salt and pepper to taste
180 ml (3/4 cup) grated gruyère cheese
375 ml (1 1/2 cup) warm mashed potatoes
Preparation
- Preheat oven to 190 °C (375 °F).
- Melt 15 ml (1 tbsp) of butter in a large pan over medium heat. Cook the scallops and shrimp 1 minute on each side. Set aside in a plate.
- In the same pan, melt the rest of the butter. Cook the onion 2 to 3 minutes. Add the El-Ma-Mia fish and seafood seasoning and the thyme.
- Sprinkle with flour and cook for 1 minute, stirring constantly.
- Gradually pour the white wine and the cream, stirring constantly. Bring to a boil and then let simmer for 2 to 3 minutes. Incorporate the scallops and shrimp into the sauce.
- Using a pastry bag fitted with a star tip, distribute the mashed potatoes around the Coquilles Saint-Jacques plates.
- Pour the scallops, shrimp, and sauce in the middle of the Coquilles Saint-Jacques plates. Cover the seafood with gruyère cheese.
- Cook in the oven for 8 to 10 minutes.
- Set oven to broil, and bake another 2 to 3 minutes until cheese is golden brown.
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