These Coquilles St Jacques dish are so elegant and classy! With the scallops incorporated in a cheesy béchamel sauce, the combination is sublime!
serves6 large shells
prep time5 Min
cook time15 Min
shallots, finely chopped
dry white wine
(about 2 cups) bay scallops
ground himalayan sea salt
cooking sherry, or more to taste
grated gruyère cheese, or more as needed and divided (substitute emmental, comté, or jarlsberg)
coarse sea salt as needed, for baking sheet
fresh parsley, finely chopped
How To Make
With the rack positioned about 6-inch from the top, preheat the broiler. Add enough coarse sea salt in a baking sheet and place the shells so they stay in place; set aside.
In a large saucepan, add shallots, wine and water; bring to a boil. Reduce heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer scallops to a bowl and set aside.
Return saucepan to heat and cook liquid down to 1/3rd. Add *Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry. Stir in ½ cup cheese. Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream.
Remove from the heat and spoon scallop mixture evenly into shells placed in the prepared baking sheet. Transfer mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring. Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and bake for 8 minutes or until golden brown; serve immediately. Serves 6
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=jlOcxGbq1wc
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