Coquilles St. Jacques Recipe
Seared Digby scallops in a rich Velouté sauce with mushrooms, green onions, and duchess potatoes.
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Ingredients
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Scallops
Velouté Sauce
Duchess Potatoes
Method
Preparing the Duchess Potatoes
- 1
- 2
Mash and Mix
Mash the potatoes until smooth. Add butter, heavy cream, egg yolk, salt, and nutmeg. Mix well until creamy and season to taste.
- 3
Pipe the Potatoes
Transfer the mixture into a piping bag and pipe onto a baking sheet in decorative shapes. Bake at 400°F (200°C) for about 20 minutes or until golden.
Making the Velouté Sauce
- 4
- 5
Add Stock and Cream
Gradually add the chicken or fish stock while whisking continuously to avoid lumps. Bring to a boil, then reduce heat and stir in heavy cream.
- 6
Add Mushrooms and Onions
Add sliced mushrooms and chopped green onions. Simmer for 10 minutes until thickened. Season with salt and pepper.
Cooking the Scallops
- 7
Assembling the Dish
- 8
Plate the Dish
On a plate, place a generous spoonful of the velouté sauce. Arrange the seared scallops on top, and garnish with additional green onions if desired. Serve with duchess potatoes on the side.
