Coquille St Jacques

Name: Coquille St Jacques
Ingredients: 2 cups mashed potatoes; 3 tablespoons butter; 1 shallot, finely chopped; 1 cup sliced mushrooms; 3 tablespoons flour; 2 tablespoons sherry wine; 1/2 cup half-and-half; 1 cup milk; 1/2 teaspoon salt; 2 cups scallops, cooked; 2 cups cooked shrimp; 1 cup gruyere cheese

12 ingredients

5 steps

Ingredients

2 cups mashed potatoes
3 tablespoons butter
1 shallot, finely chopped
1 cup sliced mushrooms
3 tablespoons flour
2 tablespoons sherry wine
1/2 cup half-and-half
1 cup milk
1/2 teaspoon salt
2 cups scallops, cooked
2 cups cooked shrimp
1 cup gruyere cheese

Directions

1

Preheat oven to 375°F.
2

Place mashed potatoes in a pastry bag or a large heavy freezer bag. Squish the mashed potatoes to one corner of the bag and slice the tip of the bag off with scissors. Line the edge of 4 small oven proof dishes with a heavy stream of mashed potatoes, approximately 1/2 inch thick.
3

In a med size stove-top pot, melt butter at med-low heat. Add shallot and mushrooms to pan. Saute for approx 2 minutes.
4

Sprinkle flour over this. Gradually whisk in half and half and then milk and sherry Stir until mixture begins to thicken slightly. Stir in salt, scallops and shrimps. Heat through.
5

Fill the center of each potato piped dish with the seafood sauce until it comes just past the bottom ridge of the piped potato. Grate a little gruyere cheese directly on top. Place in pre-heated oven. Set timer for 15 minutes, or until cheese starts to crust and potatoes form a golden crust.