Coquilles Saint-Jacques (The Best)

Name: Coquilles Saint-Jacques (The Best)
Prep time: 1 h
Cook time: 1 h 15 min
Total time: 2 h 15 min
Yield: 4
Cuisine: Québécoise
Ingredients: 8 prosciutto slices; 3 cups (750 ml) Russet potatoes (2 large), cubed; 1 cup (250 ml) parsnips (3 medium), cubed; 1/4 cup (60 ml) butter; 2 tablespoons (30 ml) 15% cooking cream; 1 tablespoon (15 ml) fresh chives, chopped, plus more for serving; ⅔ lb (300 g) raw scallops; ⅔ lb (300 g) raw shrimp, peeled and deveined; 3 tablespoons (45 ml) olive oil; 1 tablespoon (15 ml) Pernod (anise-flavoured liqueur); 1 Spanish onion, finely chopped; 2 garlic cloves, finely chopped; 1/4 cup (60 ml) all-purpose flour; 1 1/2 cups (375 ml) milk; 1/4 cup (60 ml) dry white wine; 2 cups (500 ml) grated gruyère cheese

Preparation 1 h
Cooking 1 h 15 min
Servings 4
Freezing Absolutely

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Ingredients

8 prosciutto slices
3 cups (750 ml) Russet potatoes (2 large), cubed
1 cup (250 ml) parsnips (3 medium), cubed
1/4 cup (60 ml) butter
2 tablespoons (30 ml) 15% cooking cream
1 tablespoon (15 ml) fresh chives, chopped, plus more for serving
⅔ lb (300 g) raw scallops
⅔ lb (300 g) raw shrimp, peeled and deveined
3 tablespoons (45 ml) olive oil
1 tablespoon (15 ml) Pernod (anise-flavoured liqueur)
1 Spanish onion, finely chopped
2 garlic cloves, finely chopped
1/4 cup (60 ml) all-purpose flour
1 1/2 cups (375 ml) milk
1/4 cup (60 ml) dry white wine
2 cups (500 ml) grated gruyère cheese

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Preparation

Preheat the oven to 375°F (190°C).
Place the prosciutto slices on a baking sheet lined with parchment paper and cook for 5 to 6 minutes, or until the prosciutto is golden and crisp. Remove from the oven, let cool 5 minutes and finely chop. Set aside.
Preheat the oven to 350°F (180°C).
Meanwhile, in a large saucepan filled with boiling water, add the potatoes and parsnips and cook for 45 minutes, or until the vegetables are very tender. Pour into a colander, drain, then put back in the saucepan.
Over medium heat, mash the potatoes and add 2 tablespoons (30 ml) of butter. Melt while stirring, then season with salt and pepper. Add the cream and chives and mix well. Remove from the heat and place into a pastry bag fitted with a large star tip. Set aside.
Pour the seafood into a colander and rinse thoroughly with cold water. Drain well. Between several sheets of paper towel, pat the seafood as dry as possible to remove all the water.
In a large skillet heated over high heat, pour in 2 tablespoons (30 ml) of olive oil and add the seafood. Season with salt and pepper and sauté for 2 minutes, or until the shrimp are lightly pink.
Add the Pernod, stir and flambé using a BBQ lighter. Continue cooking for 2 to 3 minutes, then remove from the heat.
In a saucepan heated over medium heat, add 2 tablespoons (30 ml) of butter and 1 tablespoon (15 ml) of olive oil. Melt the butter, then cook the onion and garlic for 2 minutes to soften.
Add the flour, stir and continue cooking for 1 to 2 minutes, stirring. Add the milk and white wine, then bring to a boil. Reduce the heat to low and whisk gently to dissolve the flour mixture. Cook for 1 to 2 minutes to thicken the sauce. Season with salt and pepper.
Turn off the heat, add 3/4 of the prosciutto chips and 3/4 of the cheese, then stir to melt. Add the seafood and its juices and mix well.
Divide the mixture between 4 small baking dishes and pipe the mashed potato all around with the pastry bag. Spread the remaining cheese on top and place in the oven. Bake for 10 minutes, then crank the oven to BROIL for a few minutes to brown everything well. Remove from the oven and let stand for 5 minutes. Top with the reserved prosciutto chips and chives before serving!