Coquille St Jacques
Ingredients
- 8 oz potato mashed
- 8 medium scallops
- 4 scallop shells
- 2 oz butter
- 1/3 cup plain flour All purpose
- salt and pepper to season
- 2 tbsp white wine
- 10 floz milk
Instructions
- Pipe the mashed potato round the edge of the scallop shells to form a lip.
- Place under a grill and brown.
- Gently poach the scallops in the milk for five minutes. Do not overcook.
- Drain the scallops and keep the milk.
- Melt the butter and stir in the flour and using the milk from the poached scallops, make a white sauce and season with salt and pepper.
- Add the white wine and cook gently until thickened.
- Continue cooking for a further 2 minutes, stirring constantly.
- Place the scallops in the middle of the mashed potato and pour over a little of the sauce.
- Return to brown under a hot grill.
Calories: 266 kcal
Carbohydrates: 23 g
Protein: 10 g
Fat: 14g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 313 mg
Potassium: 448 mg
Fiber: 2 g
Sugar: 4 g
Vitamin A: 476 IU
Vitamin C: 11 mg
Calcium: 99 mg
Iron: 1 mg