Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne)
Anne Willan's timeless seafood classic makes for an impressive and elegant main course
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 2 hrs 30 mins - 3 hrs
- 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.
- 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.
- 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.
- 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.
- 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
Recipe from Good Food magazine, May 2002.
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http://www.bbcgoodfood.com/recipes/3236/
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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
- 1½kg 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
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Difficulty and servings
Serves 8
Preparation and cooking times
Prep 2 hrs 30 mins - 3 hrs
Elegant main course
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
- 1½kg 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
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