Coquilles Saint-Jacques with Omerto
AuthorSylvie CousineauPascal Miche - www.omerto.com
Fill a saucepan with cold water, add pinch of salt and cook potatoes until tender. Drain and break up the potatoes, adding the butter.
With an egg beater, purée the potatoes with cream until smooth. Add salt and pepper. Set aside in a pastry bag fitted with a large star tip.
Preheat oven to 180°C (350°F)
Scallops
In a saucepan, cook shallots in butter until soft. Add flour and cook 1 minute, stirring. Add milk, Omerto Sec or Moelleux and bring to a boil, whisking continually, for 1 minute. Remove from heat. Add salt and pepper, to taste.
Add scallops and 125 ml (1/2 cup) cheese. Blend well.
Divide scallop mixture among four coquilles St.Jacques shells or small gratin dishes. Garnish outer rim of each with mashed potatoes. Sprinkle with remaining cheese.
Bake in oven about 10 minutes. Place under the broiler until cheese and potato purée are bubbly and golden.
Ingredients
Directions
Fill a saucepan with cold water, add pinch of salt and cook potatoes until tender. Drain and break up the potatoes, adding the butter.
With an egg beater, purée the potatoes with cream until smooth. Add salt and pepper. Set aside in a pastry bag fitted with a large star tip.
Preheat oven to 180°C (350°F)
Scallops
In a saucepan, cook shallots in butter until soft. Add flour and cook 1 minute, stirring. Add milk, Omerto Sec or Moelleux and bring to a boil, whisking continually, for 1 minute. Remove from heat. Add salt and pepper, to taste.
Add scallops and 125 ml (1/2 cup) cheese. Blend well.
Divide scallop mixture among four coquilles St.Jacques shells or small gratin dishes. Garnish outer rim of each with mashed potatoes. Sprinkle with remaining cheese.
Bake in oven about 10 minutes. Place under the broiler until cheese and potato purée are bubbly and golden.
Notes
This post is also available in: French