Jul 09 2026
Restaurants›Metropolitain Brasserie Restaurant›Coquille St. Jacques Recipe

Coquille St. Jacques Recipe

Inspired by Metropolitain Brasserie Restaurant
Time45m
Serves4

seared scallops, mashed potatoes, wilted spinach, Mornay sauce, melted Gruyère, toasted Panko bread crumbs

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Ingredients

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Scallops

Mashed Potatoes

Wilted Spinach

Mornay Sauce

Topping

Method

Preparation

  1. 1

    Prepare the Mashed Potatoes

    Boil the potatoes until tender, then drain. Mash with butter, heavy cream, and salt until smooth.

  2. 2

    Make the Mornay Sauce

    In a saucepan, melt butter, stir in flour to form a roux. Gradually whisk in milk until smooth. Add Gruyère, salt, pepper, and nutmeg. Stir until the cheese melts.

  3. 3

    Wilt the Spinach

    In a skillet, heat olive oil and add minced garlic. Sauté for 30 seconds, then add spinach and salt. Cook until wilted.

  4. 4

    Prepare Topping

    In a small skillet, melt butter and add Panko bread crumbs. Toast until golden brown.

Cooking the Scallops

  1. 5

    Sear the Scallops

    Season scallops with salt and pepper. Heat olive oil in a pan over medium-high heat. Sear scallops for about 2-3 minutes per side until golden and cooked through.

Assembly

  1. 6

    Assemble the Dish

    On each plate, place a serving of mashed potatoes, wilted spinach, topped with scallops, cover with Mornay sauce, and finish with toasted Panko.

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