Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne)

Recipe uploaded by

Anne Willan

1 rating

Recipe by Anne Willan

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Video tutorial: Preparing scallops

1. For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.
2. Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.
3. Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.
4. For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it's foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.
5. Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Per serving

527 kcalories, protein 30g, carbohydrate 32g, fat 29 g, saturated fat 15g, fibre 3g, salt 1.32 g

Latest comments and suggestions

• Tracy

  27 May 2008

  Tracy commented on this recipe

  Made this in ovenproof dishes rather than shells. Used Chicken stock instead of fish. Was absolutely delicious although will use a little less wine next time. The mashed postato with the egg yolks was a treat. Will defo make again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Tracy

  07 August 2008

  Tracy commented on this recipe

  Forgot to rate it when made my previous comment, made it again and friends thought it was delicious. I put sauce and scallops into the dish and topped with the potato instead, much easier than piping.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gladioli

  30 September 2008

  gladioli rated and commented on this recipe

  

  I used a large shallow dish, as I had no shells! Well what a dish! It was absolutely scrummy well worth the effort 10 out of 10.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/3236/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 900g shelled scallops
• 350ml fish stock
• ½ bottle (375ml) white wine
• 350g button mushrooms , trimmed and quartered
• juice of ½ lemon , more to taste
• 2 tbsp toasted breadcrumbs
• 1 tbsp melted butter

FOR THE DUCHESSE POTATOES

• 1½ kg floury potatoes , such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
• 85g butter
• large pinch of grated nutmeg
• 6 egg yolks

FOR THE SAUCE

• 2 shallots , finely chopped
• 65g butter
• 35g plain flour
• 125ml crème fraîche or double cream
• 8 large scallops shells or shallow individual baking dishes

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 8

Preparation and cooking times

Prep 2 hrs 30 mins 3 hrs

Ingredients

• 900g shelled scallops
• 350ml fish stock
• ½ bottle (375ml) white wine
• 350g button mushrooms , trimmed and quartered
• juice of ½ lemon , more to taste
• 2 tbsp toasted breadcrumbs
• 1 tbsp melted butter

FOR THE DUCHESSE POTATOES

• 1½ kg floury potatoes , such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
• 85g butter
• large pinch of grated nutmeg
• 6 egg yolks

FOR THE SAUCE

• 2 shallots , finely chopped
• 65g butter
• 35g plain flour
• 125ml crème fraîche or double cream
• 8 large scallops shells or shallow individual baking dishes

Per serving

527 kcalories, protein 30g, carbohydrate 32g, fat 29 g, saturated fat 15g, fibre 3g, salt 1.32 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk