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Coquilles St Jacques #2

ingredients

serves 2
8 medium scallops, prepared
2/3 cup (150 ml) 1/4 pt water
4 tbsp (60 ml) medium white wine
1 bay leaf
salt and pepper
3 tbsp (1 1/2 oz) 40 g butter or margarine
3 tbsp (45 ml) plain flour (All purpose)
4 tbsp (60 ml) single cream
2 oz (50 g) Gruyere cheese, grated
1 lb (450 g) potatoes, boiled and mashed

method

1. Rinse four of the round scallop shells and set aside.

2. Place the scallops in a small saucepan; add 150 ml (1/4 pint) water, the wine, bay leaf and a good pinch of salt.

3. Bring slowly to the boil, cover and simmer gently for about 5 minutes or until the scallops are just tender when tested with a sharp knife.

4. Lift out the scallops with a slotted spoon. Strain and reserve the juices.

5. Melt the butter in a saucepan. Stir in the flour and cook gently for 1 minute, stirring.

6. Remove the pan from the heat and gradually stir in the reserved juices.

7. Bring to the boil slowly and continue to cook, stirring, until the sauce thickens.

8. Season and simmer gently for 4-5 minutes. Lower the heat and stir in the cream and half the grated cheese.

9. Cut each scallop into two or three pieces and stir into the sauce.

10. Pipe a border of mashed potato around the edges of the scallop shells.

11. Spoon the sauce mixture into the centre and sprinkle the remaining grated cheese over the top.

12. Bake in the oven at 220°C (425°F/gas 7) for about 15 minutes until the sauce and potato are golden.

Serve at once.

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