COQUILLE ST JACQUES

This an old school recipe. It was served in scallop shells or individual serving dishes. I probably would not do that now. I would likely finish it in a casserole dish, or in ramekins, with mashed potatoes on the side.

COQUILLE ST JACQUES

1 lb scallops

2 bay leaves

1 clove garlic

1 tsp peppercorns

1 tsp basil

salt

12 mushrooms, sliced, underside gills removed

3 oz butter

½ cup flour

1/2 tsp grated nutmeg

4 oz whipping cream

duchess potatoes

Grated Swiss cheese

Directions

1. Place scallops, bay leaf, sliced mushrooms, garlic, basil, salt and pepper in a pot with 6 cups of water to cover. Bring to a boil and remove scallops and mushrooms. Strain liquid and reserve
2. Melt the butter over a low heat, then add the flour to make a roux. Slowly add the reserved liquid stirring constantly. Cook for a few minutes. Stir the cream and nutmeg. Remove from heat
3. Pipe potatoes around the edge of individual serving dishes or shells. Place scallops in the center and cover with sauce top with cheese.
4. Bake at 450 until top is brown