Coquilles St. Jacques

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- Mashed Potatoes

  • 4 cups potatoes, peeled & cubed
  • 2 tbsp butter
  • 6oz  whipping cream (35%)
  • salt and pepper to taste

-Seafood Filling

  • 2 Shallots, finely chopped
  • 1/2 cup white wine
  • 1/2 cup milk
  • 3 tbsp butter
  • 1 cup Gruyere Cheese
  • 2 tbsp all purpose flour
  • 7-10 Raw Shrimp, peeled
  • 10-15 Scallop

Directions - Mashed Potatoes

Using a pot of salted water boil potatoes until tender and drain.  Add butter and begin mashing.  When potatoes have been mashed coarsely add cream and continue mashing until a smooth and creamy consistency has been reached.  Season with salt and pepper to taste and set aside in an icing/ pastry bag equipped with a large star tip.

Directions - Seafood Filling

In a medium saucepan melt the butter and add shallots.  Saute over medium heat until shallots have softened.  Add flour and continue cooking for 1 minute, stirring continuously.  Add white wine and milk, bring to boil.  Continue to whisk while cooking sauce for another minute.  Adding shrimp continue to stir over medium heat for 1 minute.  Add scallops, continuously stirring for another minute.  Remove from heat, stir in Gruyere and allow cheese to melt. 

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Spoon the filling into traditional shell or gratin dishes.  Using pastry bag garnish rim of dish with mashed potatoes, sprinkle remaining cheese over top and bake at 350 for 10 minutes.  To finish broil until cheese and potatoes have reached a golden brown.


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