Name: Coquilles saint jacques
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 1/2 cup (375ml) chicken stock; 1 cup (250ml) dry white wine; 2 (50g) shallots, chopped finely; 750 gram (1½ pounds) scallops, without roe; 250 gram (8 ounces) button mushrooms, sliced thinly; 45 gram (1½ ounces) butter; 2 tablespoon plain (all-purpose) flour; 1/2 cup (125ml) milk; 1/2 cup (125ml) pouring cream; 2 egg yolks; 2 teaspoon lemon juice; 1 cup (70g) stale breadcrumbs; 2 tablespoon gruyère cheese, finely grated; 1 tablespoon fresh chives, finely chopped; 30 gram (1 ounce) butter, melted, extra

Ingredients

1 1/2 cup (375ml) chicken stock

1 cup (250ml) dry white wine

2 (50g) shallots, chopped finely

750 gram (1½ pounds) scallops, without roe

250 gram (8 ounces) button mushrooms, sliced thinly

45 gram (1½ ounces) butter

2 tablespoon plain (all-purpose) flour

1/2 cup (125ml) milk

1/2 cup (125ml) pouring cream

2 egg yolks

2 teaspoon lemon juice

1 cup (70g) stale breadcrumbs

2 tablespoon gruyère cheese, finely grated

1 tablespoon fresh chives, finely chopped

30 gram (1 ounce) butter, melted, extra

Method

1.Bring stock, wine and shallots to the boil in medium saucepan, reduce heat. Add scallops and mushrooms, simmer 2 minutes or until scallops are barely cooked. Using slotted spoon, remove scallops and mushrooms.

2.Bring poaching liquid to the boil, boil 5 minutes or until reduced to ½ cup. Strain into heatproof bowl, reserve liquid.

3.Melt butter in small saucepan, add flour, cook, stirring, until mixture bubbles and thickens. Gradually stir in combined milk, cream and reserved poaching liquid, cook, stirring, until mixture boils and thickens. Remove from heat, whisk in egg yolks and juice.

4.Preheat grill (broiler).

5.Combine breadcrumbs, cheese, chives and extra butter in medium bowl. Divide scallops and mushrooms among four 1-cup (250ml) gratin dishes, spoon over sauce. Sprinkle with breadcrumb mixture. Place scallops under grill until browned lightly.

Look for fresh scallops as frozen scallops give out a lot of water.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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