Coquille Saint-Jacques; Revisited

Name: Coquille Saint-Jacques; Revisited
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 5 medium size sweet potatoes; 2 tablespoons (30 ml) sour cream; Salt and pepper; 3 tablespoons (45 ml) butter; 3 tablespoons (45 ml) flour; 2 cups (500 ml) milk, hot; 1/2 teaspoon (2.5 ml) fennel seeds, ground; 2 tablespoons (30 ml) white wine; 2 tablespoons (30 ml) fresh chives, chopped; Salt and pepper; 6 shells (for service); 24 large scallops, trimmed; 3 tablespoons (45 ml) breadcrumbs; 1/4 cup (60 ml) mild cheddar, grated

5 stars (7) Rate this recipe

Preparation 30 MIN

Cooking 30 MIN
Servings 6

Ingredients
Preparation

Ingredients

5 medium size sweet potatoes
2 tablespoons (30 ml) sour cream
Salt and pepper
3 tablespoons (45 ml) butter
3 tablespoons (45 ml) flour
2 cups (500 ml) milk, hot
1/2 teaspoon (2.5 ml) fennel seeds, ground
2 tablespoons (30 ml) white wine
2 tablespoons (30 ml) fresh chives, chopped
Salt and pepper
6 shells (for service)
24 large scallops, trimmed
3 tablespoons (45 ml) breadcrumbs
1/4 cup (60 ml) mild cheddar, grated

Preparation

In a saucepan, cook the sweet potatoes (whole) in boiling water until tender. Drain, peel and finely mash with the sour cream. Season with salt and pepper.
Preheat the oven’s broiler.
In a saucepan, melt the butter. Add the flour and cook for 1 minute, stirring over medium heat. Whisk in the milk. Add the fennel seeds, white wine and chives. Stir until it thickens. Season with salt and pepper.
With a pastry bag with a fluted tip, pipe the purée around the shells. Place four scallops in each shell.
Drizzle on the sauce. Sprinkle with breadcrumbs and cheese. Bake in the middle of the oven for 5 to 8 minutes. If necessary, place the shells immediately below the heating element to brown slightly.