Coquilles Saint Jacques

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 25mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    516
based on 3 ratings

Coquille Saint Jacques is a French culinary masterpiece that celebrates the natural beauty and delicate flavour of scallops. This delectable dish features seared scallops enveloped in a velvety sauce crafted from ingredients like white wine, shallots, and cheese. Baked in their namesake scallop shells, the succulent scallops are topped with a baked mash potato topping, resulting in a harmonious blend of textures. Coquille Saint Jacques is a true indulgence, captivating seafood enthusiasts with its exquisite taste and elegant presentation.

recipe updated Dec 11, 2024

Ingredients

  • Potato icon
    Potato
    350 g
  • Shallot icon
    Shallot
    35 g
  • Scallops icon
    Scallops
    300 g
  • Gruyère cheese icon
    Gruyère cheese
    100 g
  • Water icon
    Water
    1 kg
  • Unsalted butter icon
    Unsalted butter
    60 g
  • Whipping cream icon
    Whipping cream
    30 g
  • Salt icon
    Salt
    as needed
  • Black pepper icon
    Black pepper
    as needed
  • Vegetable oil icon
    Vegetable oil
    1 tablespoon
  • Milk icon
    Milk
    300 g
  • All purpose flour icon
    All purpose flour
    30 g
  • White wine icon
    White wine
    120 g
  • Scallop shells icon
    Scallop shells
    4

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Large mixing bowl
  • kCook icon Bowl - large
  • kCook icon Piping bag
  • kCook icon Colander
  • kCook icon Baking tray - medium

Step preview

  1. Add the ingredients into the appliance bowl, fit the splashguard
  2. Cook until soft - 20 minutes, 105ºC, speed Off
  3. Drain the potatoes into colander
  4. Fit the Creaming Beater
  5. Transfer the cooked potatoes into the appliance bowl, fit the splashguard
  6. Add the next ingredients
  7. Mix until smooth – 2 minutes, speed Min
  8. Transfer the potato puree into a clean bowl and set aside
  9. Now, make the sauce
  10. Clean the appliance bowl and fit the Stir Tool
  11. Add oil into the appliance bowl, fit the splashguard
  12. Heat – 3 minutes, 105ºC, speed Off
  13. Add the next ingredient
  14. Cook - 3 minutes, 105ºC, speed Stir 2
  15. Transfer the cooked shallots into a clean bowl
  16. Remove the Stir Tool and fit the Creaming Beater
  17. Add butter into the appliance bowl, fit the splashguard
  18. Cook - 1 minute, 95ºC, speed Stir 1
  19. Add the next ingredient
  20. Cook - 3 minutes, 95ºC, speed Stir 1
  21. Slowly pour the milk while machine is running and cook - 2 minutes, 90ºC, speed Stir 1
  22. Then slowly pour white wine while the machine is running and cook - 6 minutes, 90ºC, speed Stir 1
  23. Remove the Creaming Beater and fit the Stir Tool
  24. Add the cooked shallots and the next ingredients
  25. Mix – 1 minute, speed 1
  26. Now, cook the scallops
  27. Pre-heat the oven - 180ºC
  28. Spoon 2-3 tablespoons of the sauce mixture into the centre of the scallop shell
  29. Transfer the mashed potato into a piping bag fitted with a large star nozzle
  30. Pipe rosettes of mash around the rim of the shell
  31. Sprinkle the rest of the cheese on top and place onto a baking tray
  32. Bake until golden brown - 20-25 minutes, 180ºC
  33. Serve
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