Karen's Coquille St. Jacques

This is a rich and creamy version of Coquille that is sure to wow your guests. This recipe serves 4 as an appetizer; 2 as a main course.

What you’ll need:

2 cups Mashed Potatoes

1 lb. Scallops

2 tbs. Butter

2 tbs. Flour (all purpose)

2 Shallots

1/4 cup White White

1 1/4 cup Milk (or half and half)

1 1/12 cups Grated Gruyere Cheese

1/4 Panko Breadcrumbs

Salt & Pepper

Preheat oven to 350 degrees.

You can use any shape or size of stoneware that is oven proof and can also go under the broiler.

Prepare potatoes and pipe around inside rim of dish.   An easy way to pipe is to fill a baggy with the potatoes and cut the corner off one edge.

Saute' shallots in butter until translucent.

Add in flour to form a rue. Stir so the flour absorbs the butter but does not burn.

Add the milk and wine - continuing stirring.

Mixture will thicken.

Add in salt and pepper to taste.

Dry scallops with paper towel.

Place in the middle of the dish (uncooked).

Pour mixture over scallops (not the potatoes).

Sprinkle all with gruyere.

Sprinkle panko on top.

Bake for 10 minutes on middle rack.

Then remove and place in broiler for 8 minutes to get that golden crust on top.

Serve with your favorite salad and a Jean Edwards Cellars Dalla Gasperina Vineyard Sauvignon Blanc.