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Coquilles Saint Jacques Mornay

A recipe from the Good Food collection.

Ingredients

Coquilles Saint Jacques Mornay
Coquilles Saint Jacques Mornay
COURT BOUILLON
250 ml (1 cup) white wine
1 onion, sliced
1 carrot, sliced
1 bay leaf
4 black peppercorns
24 scallops on their shells
50 g (2 oz) butter
3 shallots, finely chopped
3 tablespoons plain flour
400 ml (1½ cups) milk
125 g (4 oz) Gruyère, grated 

Method

  1. TO MAKE the court bouillon, put the wine, onion, carrot, bay leaf, peppercorns and 500 ml (2 cups) water into a deep frying pan, bring to the boil and simmer for 20 minutes. Strain the court bouillon and return to the clean frying pan.
  2. REMOVE the scallops from their shells and pull away the white muscle and digestive tract from each one, leaving the roes intact. Clean the shells and keep for serving.
  3. BRING the court bouillon to a gentle simmer, add the scallops and poach over low heat for 2 minutes. Remove the scallops from the court bouillon, drain and return to their shells. Pour away the court bouillon.
  4. MELT the butter in a heavy-based saucepan, add the shallot and cook, stirring, for 3 minutes. Stir in the flour to make a roux and cook, stirring, for 3 minutes over low heat without allowing the roux to brown.
  5. REMOVE from the heat and add the milk gradually, stirring after each addition until smooth. Return to the heat and simmer, stirring, for about 3 minutes, until the sauce has thickened. Remove from the heat and stir in the cheese until melted. Season with salt and pepper. Preheat the grill (broiler). Spoon the sauce over the scallops and place under the grill until golden brown. Serve immediately.

SCALLOPS IN FRANCE ARE NAMED AFTER SAINT JAMES. THEIR SHELLS WERE ONCE WORN BY PILGRIMS WHO FOUND THEM AS THEY WALKED ALONG THE SPANISH COAST ON THEIR PILGRIMAGE TO A CATHEDRAL IN SPAIN DEDICATED TO THE SAINT.

Main ingredient:
Cream/Milk, Shellfish
Cuisine:
French
Course:
Lunch, Dinner

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