Coquilles St. Jacques Duglere

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 13mins
YIELD: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • First make the potato puree. Peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter.
  • Put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf.
  • Pour on the water, add the lemon juice and poach gently for 5 minutes.
  • (Do not let the scallops boil because this toughens them.)
  • Scald and skin the tomatoes, cut into four, remove seeds, cut flesh in four again.
  • Melt the butter in a pan, remove from heat, and stir in the flour.
  • Blend in the liquid strained from the scallops.
  • Stir over a gentle heat until liquid starts to thicken; add the creamy milk and bring to the boil.
  • Simmer for 2 or 3 minutes, taste for seasoning.
  • Add prepared tomatoes and parsley.
  • Slice or quarter the scallops and put into 4 to 6 buttered deep scallop shells; spoon the sauce over.
  • Pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter.
  • If you prepare dish early in the day, put it in a hot oven 400 degrees Fahrenheit for 10 to 15 minutes to heat through.
  • If freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.
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