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Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne)

• Anne Willan

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Serves 8

A challenge

Prep: 2 hrs and 30 mins - 3 hrs

A star rating of 4.5 out of 5.10 ratingsRate

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Anne Willan's timeless seafood classic makes for an impressive and elegant main course

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Ingredients

Nutrition

Units:

MetricUS

• 900g shelled scallops

• 350ml fish stock

• ½ bottle (375ml) white wine

• 350g button mushrooms

  trimmed and quartered

• juice of ½ lemon

  more to taste

• 2 tbsp toasted breadcrumbs

• 1 tbsp melted butter

For the duchesse potatoes

• 1 ½kg floury potatoes

  such as Kind Edwards or Maris Piper, each cut in 2-3 pieces

• 85g butter

• large pinch of grated nutmeg

• 6 egg yolks

For the sauce

• 2 shallots

  finely chopped

• 65g butter

• 35g plain flour

• 125ml crème fraîche

  or double cream

• 8 large scallops

  shells or shallow individual baking dishes

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Nutrition: per serving

• kcal527

• fat29g

• saturates15g

• carbs32g

• sugars0g

• fibre3g

• protein30g

• salt1.32g

  low

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Method

• step 1

  For the potatoes, boil them until tender. Drain them, put them back in the pan and dry them for 1-2 minutes over a low heat. Take off the heat and mash the potatoes with the butter, nutmeg, salt and pepper, then beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yolks to thicken. Adjust the seasoning. Let the purée cool slightly, then spoon it into a large plastic sandwich bag with a 2cm/3⁄4in cut in a corner (or piping bag with a plain nozzle) and pipe a generous border of potato around each scallop shell.

• step 2

  Discard the white muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock and wine in a pan, add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember that they will cook further in the sauce). Transfer them to a bowl, reserving the stock separately.

• step 3

  Cook the mushrooms, covered, with the lemon juice, salt and pepper, in a thin film of water until tender, about 5-7 minutes. If any liquid remains, simmer uncovered until it has evaporated. Add the mushrooms to the scallops.

• step 4

  For the sauce, boil the reserved stock for 10 minutes until reduced to 450ml/16 fl oz. Fry the shallots in the butter until soft, 1-2 minutes. Stir in the flour and cook until it’s foaming. Whisk in the stock and bring to a boil, whisking, then simmer until the sauce thickens to coat a spoon, 3-5 minutes. Add the crème fraîche and any liquid released by the scallops, and simmer until the sauce reaches coating consistency. Season.

• step 5

  Heat the oven to 200C/Gas 6/fan 180C. Stir the scallops and mushrooms into the sauce and spoon into the shells. (Can be prepared ahead to this stage and kept in the fridge for 6-8 hours.) Sprinkle with the breadcrumbs and melted butter. Set the shells on a baking sheet, steadying them on a slice of bread or a bed of foil. Bake until browned and bubbling, 12-15 minutes. Serve very hot.

Recipe from Good Food magazine, May 2002

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A star rating of 4.5 out of 5.10 ratings

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