Coquilles Saint Jacques Recipe
The quantities given in this recipe make enough for 6 shells or ramekins.
Ingredients
45 g (1 1/2 oz) butter
30 g (2 tablespoons) chopped green onion
454 g (1 lb) scallops, halved
454 g (1 lb) small shrimps
1 cup chopped mushrooms
45 g (1 1/2 oz) flour
Salt
310 ml (1 1/4 cups) cream
2 tablespoons freshly chopped parsley
125 ml (1/2 cup) grated Gruyere cheese
Breadcrumbs
Preparation
Melt a third of the butter in a saucepan and cook the green onion, scallops, shrimps and mushrooms, covered, for about 5 minutes.
Preheat the oven to 180°C/350°F.
Melt the rest of the butter in another saucepan. Add the flour, stir and cook until frothy; add a little salt. Pour in the cream and cook until thick. (You can use a whisk here to stir, if the sauce threatens to go lumpy.)
Add the scallops mixture and the parsley, stir to combine thoroughly; divide between six buttered shells or ramekins. Top with grated cheese and breadcrumbs. Bake until golden brown - about ten or fifteen minutes.
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