A french seafood entrée/appetizer
I make with scallops and crab.
I made these for New Year's Eve.
I made these for New Year's Eve.
It can be made with other choices of fish,
such as shrimp, haddock, sole etc.
Cook potatoes. Mash with butter, milk, salt,
INGREDIENTS:
This recipe makes 6 Coquilles St. Jacques.
4 tblsp butter
4 tbsp white flour
1 cup milk
1/2 cup white wine
2 lbs. Scallops
1 tin crab meat.(170gr.)
1 cup Mozzerela Cheese
or Gruyère cheese grated.
Salt, Parsley and Pepper to taste.
4 potatoes
Butter
4 tblsp. milk
Salt, Pepper and Parsley to taste.
Cook potatoes. Mash with butter, milk, salt,
and parsley until smooth. Set aside.
Preheat oven to 350 degrees.
Fry the scallops in a frying pan,
Preheat oven to 350 degrees.
Fry the scallops in a frying pan,
a few minutes with butter. Set aside.
In a saucepan fry the onions in butter until softened.
Add the flour and cook for 1 minute, stirring constantly.
Add the milk and wine and bring to a boil, stirring with a whisk.
Cook for 1 minute until thick, remove from heat.
Season with salt, pepper and parsley.
Add the scallops and 1/2 of the cheese. Stir to combine.
Spoon the filling into the shells or small gratin dishes.
Garnish the rim with the mashed potatoes.
I use a pastry bag with a large tip.
Sprinkle the remaining cheese over the top.
Bake for about 10 minutes.
Put under the broiler a few minutes.
In a saucepan fry the onions in butter until softened.
Add the flour and cook for 1 minute, stirring constantly.
Add the milk and wine and bring to a boil, stirring with a whisk.
Cook for 1 minute until thick, remove from heat.
Season with salt, pepper and parsley.
Add the scallops and 1/2 of the cheese. Stir to combine.
Spoon the filling into the shells or small gratin dishes.
Garnish the rim with the mashed potatoes.
I use a pastry bag with a large tip.
Sprinkle the remaining cheese over the top.
Bake for about 10 minutes.
Put under the broiler a few minutes.
 |
| Garnish rim with potatoes |
Enjoy!
Thanks for your visit xo.