Coquille st jacques

1 Servings

Ingredients

QuantityIngredient
2Sea Scallops
½ounceClarified butter
½teaspoonShallots; minced
½ounceButton mushrooms; sliced
½ounceWhite wine
1ounceFish veloute
½teaspoonFine herbs
1ounceGlacage
6ouncesDuchess Potato
1Fluted mushroom; garnish
1Shrimp; peel, butterfly

Directions

1. Sear each scallop on all sides & keep warm. Also Saut the shrimp and reserve.

2. Saut mushrooms in butter, add shallots.

3. add wine.

4. add velout and simmer until thickened.

5. add herbs.

6. Pipe out duchess potato in center of plate in 3 rosettes.

7. place scallops on plate next to potato.

8. apply Glacag on scallops and lightly brown under broiler.

9. Garnish plate with fluted mushroom and Shrimp.

Glacag is equal parts hollandaise, velout , and unsweetened whipped cream folded gently together.

NOTES : This recipe is for 1 person, simply multiply by number of guests to determine items needed.

Recipe by: S.C.I. - Jamie

Posted to recipelu-digest Volume 01 Number 499 by CuisineArt <CuisineArt@...> on Jan 12, 1998