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Coquille St Jacques    HT  HD 30mins

Serves 4    Hot Seafood Vegetables Alcohol   Hors d’oeuvre Starter  Appetiser  Eggless

4 Large Scallops or 8 Small Scallops
90ml/3fl.oz. Dry White Wine
150ml/5fl.oz. Water
Salt and Pepper

25g/1oz Butter
8 Button Mushrooms, roughly chopped
25g/1oz Plain Flour
4 tbsp Single Cream
Freshly Grated Parmesan Cheese
A Small amount Mashed Potato (Optional)


1. Place the scallops in a small saucepan together with the wine, water, salt and pepper, bring to simmering point then cook very gently for 5 minutes.

2. Remove the Scallops from the pan with a slotted spoon, cut each scallop into quarters and set aside.

3. Bring the cooking liquor to the boil and continue to boil rapidly until slightly reduced.

4. Meanwhile, heat the butter in a medium sized pan, add the mushrooms and sauté until soft.

5. Add the flour, mix well and cook for 1-2 minutes then gradually add the stock, stirring constantly and simmer gently until the sauce thickens.

6. Remove from the heat, add the cream and mix well before adding the scallops then cook over a low heat for 1-2 minutes until heated through

7. Preheat the grill to hot. Lightly grease the deep halves of the scallop shells if you have them or 4 small shallow flameproof dishes. If using mashed potato, pipe it around the edges of the dish then divide the scallop mixture between the shells/dishes. Sprinkle with Parmesan Cheese and grill until golden brown and bubbling.


Variation:   A layer of hot cooked spinach can be placed in the shells before adding the scallop mixture.




  More Starter  Recipes  | General Fish Prep & Cooking Times   |   Types of Fish



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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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