Coquilles Saint-Jacques with Omerto

By Sylvie  

May 4, 2017

Pascal Miche -


Preparation: 25 minutes - Cooking time: 30 minutes - Serves 4

Preparation - Potato Purée

1Fill a saucepan with cold water, add pinch of salt and cook potatoes until tender. Drain and break up the potatoes, adding the butter.

2With 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.

3Preheat oven to 180°C (350°F)


5In 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.

6Add scallops and 125 ml (1/2 cup) cheese. Blend well.

7Divide scallop mixture among four coquilles St.Jacques shells or small gratin dishes. Garnish outer rim of each with mashed potatoes. Sprinkle with remaining cheese.

8Bake in oven about 10 minutes. Place under the broiler until cheese and potato purée are bubbly and golden.


500 ml (2 cups) potatoes, peeled and cubed

30 ml (2 tbsp) butter

30 ml (2 tbsp) 35/100 cream

Salt and pepper


2 French shallots, chopped finely

30 ml (2 tbsp) butter

30 ml (2 tbsp) unbleached all-purpose flour

125 ml (1/2 cup) milk

60 ml (1/4 cup Omerto Sec or Moelleux

300 gr (11 oz) 15/25 medium-sized scallops, drained and patted dry

250 ml (1 cup) grated Gruyère cheese


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