Coquilles St Jacques

INGREDIENTS

Mashed Potatoes

2 cups (11ozs) mashed potatoes

2 tbsp butter

2 tbsp /35% cream

Scallop Filling

2 shallots, finely chopped

2 tbsp butter

2 tbsp flour

1/2 cup milk

1/4 cup white wine

1 lb medium scallops, drained and dried

1 cup Gruyère cheese, grated

PREPARATION

Mashed Potatoes

In a pot of salted water, cook the potatoes and then mashed with the butter.

Add the potato mixture with the cream until smooth. Add more cream,as needed for a firm mixture. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip.

Preheat the oven to 350°F (180°C).

Scallop Filling

Cook the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and wine and bring to a boil continue whisking. Cook for 1 minute. Remove from the heat. Season with salt and pepper. Add the scallops and ½ cup of the cheese. Stir to combine.

Spoon the filling into 6 scallop shells or four small gratin dishes. Garnish the rim with mashed potatoes. Sprinkle with the remaining cheese. Bake for about 10 minutes. Finish under the broiler until the cheese and potatoes are golden brown.