Name: Coquilles Saint Jacques mornay
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: France
Ingredients: pinch of grated nutmeg; 8 large fresh scallops in their shells; 55 g (1¾ oz) Gruyère cheese, grated; 25 g (¾ oz) unsalted butter; 2 egg yolks; 15 g (½ oz) plain flour; 55 g (1¾ oz) Gruyère cheese, finely grated; 1 kg (2 lb) floury potatoes, peeled and cut into pieces; 250 ml (8 fl oz) milk; 15 g (½ oz) unsalted butter; 1 egg yolk

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Seafood

By Le Cordon Bleu

Published 1999

About

Coquilles Saint Jacques is the French term for scallops, meaning Saint James’s shells. Here they are baked in the half shell and classically coated beneath piped potato and a Gruyère cheese sauce.

Ingredients

8 large fresh scallops in their shells
55 g (1¾ oz) G

Europe
France
Fish course
Pescatarian
Mediterranean

Method

To prepare the scallops, follow the method in the Chef’s techniques. Place the scallops flat on a board and slice each one into three circles, leaving the orange roe whole. Cover and refrigerate until needed.
Scrub the scallop shells and place in a pan of cold water, bring to the boil and simmer for 5 minutes. Drain and leave

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Ingredients

Method

Part of