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

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

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(7 ratings)

Prep: 2 hrs, 30 mins - 3 hrs

A challenge

Serves 8
Anne Willan's timeless seafood classic makes for an impressive and elegant main course

Nutrition and extra info

Nutrition: per serving

  • kcal527
  • fat29g
  • saturates15g
  • carbs32g
  • sugars0g
  • fibre3g
  • protein30g
  • salt1.32g
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Ingredients

  • 900g shelled scallops
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

  • 350ml fish stock
  • ½ bottle (375ml) white wine
  • 350g button mushrooms, trimmed and quartered
  • juice of ½ lemon, more to taste
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp toasted breadcrumbs
  • 1 tbsp melted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

For the duchesse potatoes

  • 1½ kg floury potatoes, such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 85g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • large pinch of grated nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 6 egg yolks

For the sauce

  • 2 shallots, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 65g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 35g plain flour
  • 125ml crème fraîche or double cream
  • 8 large scallops shells or shallow individual baking dishes
    Scallops

    Scallop

    Skol-ips, Skal-ips

    This is the bi-valve shellfish with a flat, fanned bottom shell and domed fan shaped upper shell…

Method

  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.

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Comments, questions and tips

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gladioli
30th Sep, 2008
5.05
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.
thequinns24
7th Aug, 2008
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.
thequinns24
27th May, 2008
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.

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