Coquilles Saint-Jacques

Method

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1. Simmer the wine with the shallots and bay for 3 minutes.

   Mark done Start 3 min timer

2. Slide in the scallops and poach 60 to 90 seconds only, until barely opaque. Lift them out immediately and set aside.

   Mark done Start 60 sec timer

3. Strain the poaching liquid and reserve it. Discard the bay.

   Mark done

4. Melt the butter and cook the mushrooms hard for 8 minutes until their water has evaporated and they begin to colour.

   Mark done Start 8 min timer

5. Stir in the flour and cook 2 minutes, then add the reserved poaching liquid, the milk and the cream, whisking smooth.

   Mark done

6. Simmer 6 minutes until thick enough to coat a spoon heavily. Season with salt, white pepper and nutmeg, and stir in the parsley.

   Mark done

7. Cut each scallop in half horizontally and fold them gently into the sauce off the heat.

   Mark done

8. Pipe a border of mashed potato around the rim of each shell, then spoon the mixture into the centre.

   Mark done

9. Scatter with Gruyère and grill for 4 to 5 minutes until bubbling and browned. Serve at once.

   Mark done Start 4 min timer

Chef’s Tips

• Ninety seconds in the wine, no more. The grill finishes them and a twice-cooked scallop is ruined.
• The sauce should be thicker than seems right — it loosens under the grill.
• Assemble ahead and refrigerate, then grill from cold for 8 minutes. It is the ideal dinner-party starter.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A white Burgundy or Chablis
• Crusty bread
• A simple green salad to follow

Storage & Reheating

Assemble up to a day ahead and refrigerate. Once grilled, eat immediately.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.