How to Make Coquille St Jacques | Chef Jean-Pierre

By Chef Jean-Pierre · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. Pipe warm mashed potatoes with a star tip around the edge of each serving dish or ramekin, and set aside.
3. In a frying pan, melt 2 tablespoons of butter and sauté the minced shallots for a couple of minutes. Add the mushrooms with salt and pepper and cook until their liquid has released. Add the scallops and cook 3 to 5 minutes depending on size.
4. If using, add a little white vermouth at the end of cooking. Skip it if you don't have it; do not substitute anything.
5. In a saucepan, melt 4 tablespoons of butter, add the flour and cook a couple of minutes without browning it.
6. Add the milk a little at a time, checking the consistency until it is thick but still loose enough to take the cheese.
7. Add the cayenne and the cognac if using. Stir in the Gruyère and adjust the sauce to your preferred consistency.
8. Fill each dish with scallops, spoon sauce over to cover them, then sprinkle with Reggiano-panko mixture and a light dusting of paprika.
9. Bake until golden brown, about 5 to 7 minutes.
10. Sprinkle with a little chopped parsley if desired.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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