Coquilles St-Jacques
| Ingredients: | 4 scallops(or other shell fish) |
| 4 tablespoons of white wine | |
| 100g/4oz of assorted sliced mushrooms | |
| Moronay sauce recipe | |
| 25g/1oz of grated cheese | |
| 25g/1oz of breadcrumbs | |
| 450g/1 ib of mashed potatoes | |
| 25g/1oz of butter | |
| thin lemon slices and parsley for garnish |
- Remove the scallops from their shells (remember to discard the darker intestine)
- Wash the scallops thoroughly then place in a saucepan with wine and mushrooms
- Poach for 10 minutes
- Make Moronay sauce recipe (poultry fish egg sauce)
- Place scallops back in shells and pour sauce over
- sprinkle grated cheese and breadcrumbs over
- Cream the potatoes with the butter, pipe a border around the edge of each scallop shell
- place under a grill to brown
- Serve hot and garnish with thin lemon slices and parsley
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