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Coquilles St Jaques

Submitted by cup cake 11 June 2009

I usually serve with small crusty rolls and a green salad.



COQUILLES ST JACQUES MORNAY,, (4 helpings),,1 small onion,400g scallops,Salt and pepper,1 bay leaf,50ml dry white wine,75ml water,Juice of ½ lemon,25g butter,25g flour (S.R or plain will do),125ml milk,75ml single cream,Butter for greasing,200g mashed potatoes,3 x 15ml spoons dry white breadcrumbs,4 x 15ml spoons grated Parmesan cheese,,


Skin and chop the onion. Wash the scallops and place in a pan with the chopped onion, seasoning, and bay leaf. Pour the wine, water and lemon juice over them. Poach gently for 5 minutes. Strain off the liquid and put to one side with the scallops. Melt the butter in a pan, and then stir in the flour. Blend in the liquid strained from the scallops, and sir over a gentle heat until the sauce starts to thicken. Add the milk and simmer for 2-3 minutes. Stir in the cream. Slice the scallops and divide between 4 lightly greased scallop shells or suitable small flameproof dishes. Coat with the sauce. Pipe mashed potato around the edge of each shell. Sprinkle lightly with the breadcrumbs and Parmesan cheese. Bake in a fairly hot oven at 200o C, Gas 6, for 10 – 15 minutes.

Note: Most scallops are sold with the orange cockles attached – some quite large. These can be used but will have a rather strong flavour. Most people just use the orange cockle for decoration or discard them completely.

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