Coquille St Jacques

Total Time
Prep 15 mins
Cook 20 mins

Wonderful taste! This can be served as an appetizer for 4 or a full course meal for 2.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. Place mashed potatoes in a pastry bag or a large heavy freezer bag. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.
  3. In a med size stove-top pot, melt butter at med-low heat. Add shallot and mushrooms to pan. Sauté for approx 2 minutes.
  4. Sprinkle flour over this. Gradually whisk in half and half and then milk and sherry Stir until mixture begins to thicken slightly. Stir in salt, scallops and shrimps. Heat through.
  5. Fill the center of each potato piped dish with the seafood sauce until it comes just past the bottom ridge of the piped potato. Grate a little gruyere cheese directly on top. Place in pre-heated oven. Set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.


Most Helpful

Loved it. The instructions did not include where the sherry was added so I would advise those to deglaze the pan after the addition of flour and after it thickens. Also may want to consider decreasing the amount of shrimp or exclude it entirely by adding a cup of scallops.

nsbtemp June 11, 2009

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