Coquilles Saint-Jacques

Scallops poached in white wine, bound in a mushroom cream sauce, piped with potato, and gratineed in shells.

Ingredients

• 1 pound sea scallops, halved if large
• 1 cup dry white wine
• 2 shallots, finely chopped
• 1/2 pound mushrooms, sliced
• 4 tablespoons unsalted butter
• 3 tablespoons flour
• 1/2 cup heavy cream
• 1/2 cup grated Gruyere cheese
• 2 cups warm mashed potatoes (optional, for piping)

Salt and white pepper to taste

• 2 tablespoons fine dry breadcrumbs

Directions

1. Simmer the scallops with the white wine and shallots in a saucepan just until firm, about 3 minutes; lift out the scallops and reserve the liquid.
2. Saute the mushrooms in 1 tablespoon butter until their liquid evaporates; set aside.
3. Melt 3 tablespoons butter, stir in the flour, cook 1 minute, then whisk in the reserved poaching liquid and simmer until thickened.
4. Stir in the cream and half the Gruyere, season, then fold in the scallops and mushrooms.
5. If using, pipe a border of mashed potato around the edge of four buttered scallop shells or ramekins.
6. Spoon the scallop mixture into the centers, sprinkle with the remaining Gruyere mixed with the breadcrumbs.
7. Brown under a hot broiler until bubbling and golden, then serve at once.

Notes

Adapted in our own words from the Coquille St. Jacques that Dione Lucas remixed many ways.