Easy Coquilles St Jacques

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READY IN: 20mins

INGREDIENTS

  • 1⁄3 cupshallot, finely chopped
  • 1⁄2 cupdry white wine
  • 1⁄2 cupwater
  • 2cupsbay scallops
  • 1cupbechamel sauce
  • 1⁄8 teaspoonwhite pepper
  • 1⁄8 teaspooncayenne pepper
  • 1⁄8 teaspoonsea salt, ground
  • 1⁄4 teaspooncooking sherry (to taste)
  • 1cupgruyere cheese, grated and divided
  • 1cupcoarse sea salt (or as needed, for baking sheet)
  • 2cupsmashed potatoes
  • 1tablespoonparsley, finely chopped

    • NUTRITION INFO

    Serving Size: 1 (262) g

    Servings Per Recipe:6

    Calories: 208.4

    Calories from Fat 59 g 29 %

    Total Fat 6.6 g 10 %

    Saturated Fat 3.7 g 18 %

    Cholesterol 39.4 mg 13 %

    Sodium 19482.2 mg 811 %

    Total Carbohydrate16.9 g 5 %

    Dietary Fiber 1.1 g 4 %

    Sugars 1.3 g 5 %

    Protein 16.1 g 32 %

    DIRECTIONS

  • With the rack positioned about 6-inch from the top, preheat the broiler. Add enough coarse sea salt in a baking sheet and place the shells so they stay in place; set aside.
  • In a large saucepan, add shallots, wine and water; bring to a boil. Reduce heat to medium and add bay scallops; cook for 2 minutes. Using a slotted spoon, transfer scallops to a bowl and set aside.
  • Return saucepan to heat and cook liquid down to 1/3rd. Add *Béchamel Sauce and season with white pepper, cayenne pepper and ground sea salt. Stir before adding cooking sherry. Stir in ½ cup cheese (substitute Emmental, Comté, or Jarlsberg). Return scallops, with their juice, to the saucepan and stir well. If sauce gets too thick, add some heavy cream.
  • Remove from the heat and spoon scallop mixture evenly into shells placed in the prepared baking sheet. Transfer mashed potatoes to a pastry bag and using a large tip, pipe around the outside edge, creating a ring. Sprinkle on the remaining cheese and parsley. Transfer to the preheated oven and bake for 8 minutes or until golden brown; serve immediately. Serves 6.

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