Triple-Tested recipes
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Coquilles St Jacques
Served in their shells, these scallops make a stylish starter that’s surprisingly simple to prepare and a delight to eat. Ask your fishmonger for scallop shells, or use shallow ramekins if needs be.
Hands-on time 30min, plus chilling and cooling. Cooking time about 25min.
Serves 8
• 24 roe-free scallops FOR THE SAUCE
• 25g butter, softened
• 25g plain flour
• 75ml white wine
• 125ml fish stock
• 100ml double cream
• 2 medium egg yolks
FOR THE CRUMB
• 25g fresh white breadcrumbs
• 25g butter, melted
• 3 thyme sprigs, leaves picked
• Finely grated zest 1/2 lemon TO SERVE
• 8 large, curved scallop shells, see GH TIPS
1 Prepare the scallops: peel off and discard the tough white muscle from each scallop (if present). Pat scallops dry with kitchen paper. Set aside.
2 For the sauce, melt the butter in a medium pan. Add flour and cook, stirring, for 30sec. Take off heat and gradually stir in the wine, followed by the stock, to make a smooth sauce. Return to heat and cook, stirring, until thickened (it will need to bubble). Take off heat, stir in the cream and yolks and check the seasoning. Set aside.
3 In a small bowl, mix the crumb ingredients with some seasoning.
4 Preheat oven to 200°C (180°C fan) mark 6. Arrange 3 scallops in each shell, then sit the shells on a large baking tray (see GH TIPS). Spoon over the sauce and top with the crumb mixture.
5 Cook in the oven for 15-17min, or until golden and bubbling. Serve immediately with buttery mashed potatoes, if you like.
PER SERVING (without mash) 220cals, 16g protein, 14g fat (8g saturates), 7g carbs (1g total sugars), 0.1g fibre
GET AHEAD Complete steps 1 and 3 up to 4hr ahead. Cover and chill scallops and crumb (separately). Complete recipe to serve.
