Coquille St Jacques

Recipe by Sageca
READY IN: 35mins




  • Preheat oven to 375°F.
  • 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.
  • In a med size stove-top pot, melt butter at med-low heat. Add shallot and mushrooms to pan. Sauté for approx 2 minutes.
  • 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.
  • 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.