James Martin shares his recipe for classic French dish, Coquilles St Jacques. A creamy scallop and prawn gratin is served in the scallop shells, edged with golden swirls of mashed potato.
Recipe taken from Potato by James Martin (Quadrille £23).
Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.
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Ingredients
- 50g unsalted butter
- 50g plain flour
- 500ml whole milk
- Small bunch parsley, chopped
- 12 sustainable hand-dived scallops and 6 shells, cleaned
- 300g raw shelled sustainable prawns
- 1 lemon, cut into wedges
For the potato topping
- 600g floury potatoes, diced
- 50g unsalted butter
- 2 medium free-range egg yolks
You’ll also need
- Potato ricer (or see tips)
- Piping bags
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Method
- For the white sauce: melt the butter in a pan over a medium heat, then whisk in the flour and cook for 2 minutes. Whisk in the milk, then simmer until bubbling. Stir in the parsley and season with salt and pepper.
- Divide the scallops and prawns among the shells, pour over the sauce, then leave to cool.
- Cook the potatoes in boiling salted water for 20 minutes until soft, then drain and pass through a potato ricer into a bowl. Mix in the butter and yolks, then season and put in a piping bag.
- Heat the oven to 180°C fan/gas 6. Pipe the potato mix around the edges of the shells, then sit them on a baking tray and bake for 15-20 minutes. Serve with lemon wedges (on a bed of rock salt if you’re feeling fancy).
Nutrition
- 401kcals Calories
- 19.4g (11.4g saturated) Fat
- 25.6g Protein
- 29.8g (4.7g sugars) Carbs
- 2.4g Fibre
- 1g Salt
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