Coquilles St. Jacques Duglere

Total Time: 1 hr 13 mins Preparation Time: 50 mins Cook Time: 23 mins

Ingredients

• 1 lb potato
• 1/2 ounce butter
• 1 tablespoon milk, hot
• 6 -8 scallops
• 1 shallots or 1 small onion, sliced
• salt
• 6 peppercorns
• 1/2 bay leaf
• 1/4 pint water
• lemon juice
• 2 tomatoes
• 1 ounce butter
• 1 tablespoon flour, rounded
• 1/4 pint creamy milk
• 1 teaspoon parsley, finely chopped
• brown breadcrumbs
• butter

Recipe

• 1 first make the potato puree. peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter.
• 2 put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf.
• 3 pour on the water, add the lemon juice and poach gently for 5 minutes.
• 4 (do not let the scallops boil because this toughens them.)
• 5 scald and skin the tomatoes, cut into four, remove seeds, cut flesh in four again.
• 6 melt the butter in a pan, remove from heat, and stir in the flour.
• 7 blend in the liquid strained from the scallops.
• 8 stir over a gentle heat until liquid starts to thicken; add the creamy milk and bring to the boil.
• 9 simmer for 2 or 3 minutes, taste for seasoning.
• 10 add prepared tomatoes and parsley.
• 11 slice or quarter the scallops and put into 4 to 6 buttered deep scallop shells; spoon the sauce over.
• 12 pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter.
• 13 if you prepare dish early in the day, put it in a hot oven 400 degrees fahrenheit for 10 to 15 minutes to heat through.
• 14 if freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.