Coquille St. Jacques
Creamy, indulgent, and packed with fresh seafood, this Coquille St. Jacques is the ultimate French-inspired comfort dish. Tender scallops, shrimp, and lobster are baked in a rich white wine sauce, topped with silky mashed potatoes and Gruyère for a perfectly golden finish. Elegant yet easy to make, it’s a restaurant-quality dish you can enjoy at home!
Mashed potatoes
- 340 g 2 cups russet potatoes, peeled and cubed
- 30 ml 2 tbsp butter
- 30 ml 2 tbsp 35% cream
Seafood garnish
- 2 French shallots finely chopped
- 30 ml 2 tbsp butter
- 30 ml 2 tbsp unbleached all-purpose flour
- 125 ml ½ cup milk
- 60 ml ¼ cup white wine
- 11 oz medium scallops 15-25 drained and patted dry
- 6 medium Shrimp
- 3 oz of Lobster Meat chopped
- 100 g 1 cup grated Gruyere cheese
Mashed Potatoes
Boil potatoes in salted water until tender, about 20 minutes. Drain, return to the pot, and mash with butter. Blend with cream until smooth, adding more if needed. Season with salt and pepper. Transfer to a pastry bag with a large star tip. Preheat oven to 350°F.
Scallop Garnish
Sauté shallots in butter, add flour, and cook for 1 minute. Stir in milk and wine, bring to a boil, then remove from heat. Season and mix in seafood and ½ cup cheese. Divide into four gratin dishes, top with mashed potatoes, and sprinkle with cheese. Bake for 10 minutes, then broil until golden.