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

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Coquilles Saint Jacques mornay

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of