How to make Coquilles Saint Jacques | Scallops Au Gratin | Gallic Seafood recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Slice the potatoes very small and boil them in salted water to make mashed potatoes.

While the potatoes are boiling, melt a small amount of unsalted butter in a skillet.

Chop the shallots into very small pieces and add them to the melted butter; sauté for 1-2 minutes until translucent, being careful not to brown them.

Add 2 dessert spoons of plain flour to the shallots and whisk immediately to avoid lumps; cook for 1 minute.

Gradually add milk to the roux, stirring continuously to keep it smooth and avoid lumps.

Add a small amount of grated cheddar cheese and single cream to the mixture for richness, stirring until combined.

Pour in dry white wine and season with black pepper; cook briefly, being careful not to overcook the scallops as they can become rubbery.

Add a small amount of parsley and a touch of salt to the mixture, then turn off the heat.

Chill the scallop mixture in the fridge for at least 1.5 hours until set.

Pipe the mashed potatoes onto the scallop mixture in the shells or ramekins.

Sprinkle herb breadcrumbs on top of the mashed potatoes, or use normal breadcrumbs if preferred.

Preheat the oven to 180°C (mark 4) and place the shells on the middle shelf; bake for 20-25 minutes until golden brown.

Remove from the oven and serve with caramelized vegetables on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens