Coquilles st-jacques with a twist from Josée di Stasio
Prep Time
Cooking Mode
60 mL (¼ cup) cup white wine
1 shallot
2 mL (½ tsp.) tsp garlic
125 mL (½ cup) cup 35% M.F. cream
500 mL (2 cups) cup finely chopped cauliflower
10 mL (2 tsp.) tsp grated lemon zest
A pinch Espelette pepper
or another type of hot pepper
15 mL (1 tbsp.) tbsp freshly squeezed lemon juice
To taste salt and freshly ground pepper
4–6 frozen scallops
4–6 frozen shrimp
125 mL (½ cup) cup shredded Gruyère cheese
30 mL (2 tbsp.) tbsp panko breadcrumbs
30 mL (2 tbsp.) panko breadcrumbs
60 mL (¼ cup) cup white wine
1 shallot
2 mL (½ tsp.) tsp garlic
125 mL (½ cup) cup 35% M.F. cream
500 mL (2 cups) cup finely chopped cauliflower
10 mL (2 tsp.) tsp grated lemon zest
A pinch Espelette pepper
or another type of hot pepper
15 mL (1 tbsp.) tbsp freshly squeezed lemon juice
To taste salt and freshly ground pepper
4–6 frozen scallops
4–6 frozen shrimp
125 mL (½ cup) cup shredded Gruyère cheese
30 mL (2 tbsp.) tbsp panko breadcrumbs
30 mL (2 tbsp.) panko breadcrumbs
Directions
1Preheat oven to to 200°C (400°F).
2In a small saucepan over medium-low heat, reduce wine to almost dry along with shallots and garlic, about 5 minutes.
3Add cream, chopped cauliflower, lemon zest and a pinch of pepper. Cook covered on low for about 15 minutes, until cauliflower softens. There should be 15 mL (1 tbsp.) of cream left in saucepan.
4Incorporate lemon juice; then purée mixture with an immersion blender or in a mini food processor.
5Season with salt and pepper, and add a pinch of pepper if desired. Taste and adjust seasoning as required.
6Pat seafood dry. Divide purée in two shallow oven-proof bowls, add scallops and shrimp, and sprinkle with cheese and breadcrumbs.
7Bake for 8 minutes; then broil for 2 to 3 minutes, until tops are nicely browned. Let stand 5 minutes before serving.
8To cook coquilles St-Jacques, you can use any oven-proof shallow bowls you have on hand: round 10 cm (4 in.) wide bowls, coquilles St-Jacques shells, gratin dishes, etc.
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