Coquille St Jacques

Wonderful taste! This can be served as an appetizer for 4 or a full course meal for 2.
- Ready In:
- 35mins
- Serves:
- Units:
2
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ingredients
- 2 cups mashed potatoes
- 3 tablespoons butter
- 1 shallot, finely chopped
- 1 cup sliced mushrooms
- 3 tablespoons flour
- 2 tablespoons sherry wine
- 1⁄2 cup half-and-half
- 1 cup milk
- 1⁄2 teaspoon salt
- 2 cups scallops, cooked
- 2 cups cooked shrimp
- 1 cup gruyere cheese
directions
- 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.
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