Coquille St Jacques

I’m not sure, these days, what is the correct version for this dish, but this recipe is pretty darn good and very easy…

Ingredients (serves 4 starters):

• Pack of Queen Scallops
• 100gms of Chestnut Mushrooms – sliced
• 30gms butter
• 30gms plain flour
• 250ml of water
• 125ml of dry white wine
• 1 tbsp butter
• 1 shallot – sliced
• 2 tbsps double cream
• ½ cup of grated parmesam
• ½ cup of dry breadcrumbs
• Salt & Pepper

In a small saucepan, mix the wine, water and shallot and then put the scallops in the pan and bring to a simmer. Gently simmer for 5 minutes. Remove the scallops and keep warm. Keep the cooking liquid for the sauce.. In a small pan, fry the chopped mushrooms in a knob of butter until soft, bowned and all the liquid has gone. Now for the sauce! Melt the butter in a pan and stir in the flour until all blended. Now over a low heat, gradually stir in the saved cooking liquid and until you get a rich sauce – quite thick. Season with salt and pepper and stir in the cream.

Place equal portions of the scallops and mushrooms in small ovenproof bowls or dishes (I use a large squat ramekin) then pour over the sauce unitl it has just covered the scallop mix.Mix the parmesan and breadcrumbs together and then sprinkle liberally over the top. Warm in a hot over for a short while (10 mins) and finish off under the grill until the topping is golden brown if not already so! Enoy. Make sure you have a little fresh bread handy to mop up any sauce…..