Coquilles St. Jacques


Serves: 2


Ingredients


  • 2 tablespoons oil
  • 2 tablespoon flour
  • ½ cup fresh sliced mushrooms
  • 450g  scallops
  • ¼ cup butter
  • ¼ cup mild chicken stock
  • ¼ cup Chardonnay
  • salt and black pepper to taste
  • 1 tbs. fresh chopped parsley
  • 4 slices imported Swiss Cheese
  • 1 cup mashed potato
  • pinch of nutmeg
  • 1 teaspoon grated Romano Cheese

Method


Note: Coquilles St. Jacques, one of the better known French classics, is a dish of creamed scallops and mushrooms in a Swiss Cheese and wine Mornay Sauce.  It is best to use  scallops in creamed dishes because the smaller  scallops have a much higher water content which will drastically change the consistency and flavor of the sauce. Most  scallops are sweet but very mild in scallop flavor. This recipe calls for Swiss Cheese which is a sharp contrast to the mildness of a  scallop. A good Coquilles St. Jacques needs a strong scallop flavor to balance both the flavor of the Swiss Cheese as well as the bouquet of the Chardonnay. Also keep in mind that there is no substitute for imported Swiss Cheese. Domestic Swiss Cheese is often rushed through processing and retains none of the character of the European Swiss Cheeses. If the scallops you are using are exceptionally large, cut them in half being sure to slice them against the grain to prevent shredding. Traditionally this entree would be served in a large scallop shell. It may be possible to obtain scallop shells at the local restaurant supply house but it is really not necessary to go to such ends. A small 5 inch pie plate will suffice in lieu of a scallop shells.  This is a classical recipe that dose not try to overkill the senses with a multitude of spices. This recipe takes advantage of the natural flavors and the subtle blend of the ingredients. To save time try to prepare the Duchess Potatoes ahead of time. 

Prepare as you normally would, enough mashed potato to yield 1 cup (About 2 cups peeled and diced potatoes). Add the grated cheese to the mashed potato along with a pinch of nutmeg. Using a pastry bag make an ornamental border round the edges of 2 small shallow baking dishes. 

In a medium sauté pan over a low fire heat the oil and sauté the mushrooms lightly (about ¾ cooked), remove from the pan and place aside. Add the butter to the same pan and sauté the scallops until they are firm to touch and lose their translucent appearance. Add the chicken stock, the wine, and the chopped parsley and return to a simmer. Return the mushrooms to the pan along with 2 slices of Swiss cheese, salt and pepper and simmer until the cheese melts. 

Spoon the scallops and sauce into the baking dishes, place 1 slice of Swiss Cheese over each casserole and place under the griller until the casseroles are golden brown. Serve at once.