Seafood MASTERCLASS: Coquilles St Jacques a la Parisienne

Recipe by Steven Doherty

Ingredients

2 Scallops in the shell- prepared. 

500g Pommes Duchesse.

250ml Fish veloute.

100g Sliced button mushrooms. 

25g chopped Shallots.

100ml white wine.

Fine White breadcrumbs. 

Finely grated parmesan. 

 Method

Wash the prepared Scallops,slice into 4 even slices,place in a pan with the sliced mushrooms,chopped shallots & white wine,bring to a simmer & drain on a cloth.

Make the veloute.

Place the cooked scallops in the cleaned shell,pour over the veloute sauce.

Pipe the Duchesse potato around the outside of the sauce in the shell,sprinkle with breadcrumbs and cheese,bake in a hot oven- 180oC for approximately 15minutes until golden brown.

Serve immediately.