Coquilles Saint-Jacques

Name: Coquilles Saint-Jacques
Prep time: 1 h
Cook time: 1 h 15 min
Yield: 4
Cuisine: Québécoise
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 1 h
Cooking 1 h 15 min
Servings 4
Freezing Absolutely

Ads

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

Ads

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!