Coquilles Saint-Jacques
- Preparation 1 h
- Cooking 1 h 15 min
- Servings 4
- Freezing Absolutely
I am not sure about you but for me, I LOVE coquilles Saint-Jacques! The problem is that this dish is always served as a starter ! Today, I decided to make my version but as amain course. Serve with a good green salad in order to balance the flavours.
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Ingredients
- 8 prosciutto slices
- 3 cups Russet potatoes (2 larges), cubed
- 1 cup parsnips (3 mediums), cubed
- 1/4 cup butter
- 2 tablespoons 15% country-style cream
- 1 tablespoon fresh chives, chopped + a little for the service
- 300 g raw scallops
- 300 g raw shrimps, shelled and deveined
- 3 tablespoons olive oil
- 1 tablespoon Pernod (aniseed liquor)
- 1 yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/4 cup all purpose flour
- 1 1/2 cups milk
- 1/4 cup white wine
- 2 cups gruyère cheese, grated
- Salt and freshly ground pepper
Preparation
- Preheat oven to 375°F.
- Place the prosciutto slices on a baking sheet covered with parchment paper and cook for 5 to 6 minutes or until the prosciutto is golden and crisp. Remove from oven, let cool 5 minutes and finely chop. Set aside.
- Preheat oven to 350°F.
- Meanwhile, in a large saucepan filled with boiling water, add the potatoes and parsnip and cook for 45 minutes, or until the vegetables are very tender. Pour into a strainer, drain and then put back in the saucepan.
- On medium heat, mash the potatoes and add 2 tablespoons of butter. Melt by mixing then season with salt and pepper. Add cream, chives and mix well. Remove from heat and plainto a pastry bag with a large nozzle tip. Set aside.
- Pour the seafood into a strainer and rinse thoroughly with cold water. Drain well. Between several sheets of paper toweels, tap dry seafood as much as possible to remove all water.
- In a large skillet heated on high heat, pour 2 tablespoons olive oil and add seafood. Season with salt and pepper and sauté for 2 minutes or until shrimp is lightly pink.
- Add the Pernod, mix and flambé using a BBQ lighter. Continue cooking for 2-3 minutes and remove from heat.
- In a saucepan heated over medium heat, add 2 tablespoons butter and 1 tablespoon of olive oil. Melt the butter and cook onion and garlic for 2 minutes to soften.
- Add the flour, mix and continue cooking for 1 to 2 minutes, stirring. Add milk and white wine thenbring to a boil. Reduce heat to low and whisk gently to dissolve flour mixture. Cook for 1 to 2 minutes to thicken the sauce. Sesason with salt and pepper.
- Close the heat, add the 3/4 of the prosciutto chips and the 3/4 of the cheese then mix to melt. Add the seafood and their juices and mix well.
- Divide the mixture into 4 small baking dishes and spread the potatoes all around with the pastry bag. Spread remaining cheese on top and place in oven. Bake for 10 minutes then crank the oven to BROIL for a few minutes to brown well. Remove from oven and let stand for 5 minutes. Decorate with prosciutto chips and chives before serving!
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Our sommeliers suggest
Turkey Flat Marsanne / Viognier 2015
Le Castor
A rare pearl for these coquilles Saint-Jacques with a "Le Coup de Grâce" sauce. This wine, made from Marsanne, Viognier and Roussanne offers spices, fruit and minerality in line with the tangy flavors of the dish. The mouth is suave, has a very beautiful length with a nice creaminess that offers a perfect balance! And you drink a pastis for aperitif ...
See the product
Saison Macérée, 7,2%
Le Castor
Matured seasonal assembly in white wine barrel then macerated on Marc de Chardonnay, this beer will offer you an excellent compromise with classic white wine that you love with shells. Very dry beer and beautiful excitement, it will offer lightness to the dish while bringing its viney and spicy notes.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Turkey Flat Marsanne / Viognier 2015
Le Castor
A rare pearl for these coquilles Saint-Jacques with a "Le Coup de Grâce" sauce. This wine, made from Marsanne, Viognier and Roussanne offers spices, fruit and minerality in line with the tangy flavors of the dish. The mouth is suave, has a very beautiful length with a nice creaminess that offers a perfect balance! And you drink a pastis for aperitif ...
See the product
Saison Macérée, 7,2%
Le Castor
Matured seasonal assembly in white wine barrel then macerated on Marc de Chardonnay, this beer will offer you an excellent compromise with classic white wine that you love with shells. Very dry beer and beautiful excitement, it will offer lightness to the dish while bringing its viney and spicy notes.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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