Coquilles St-Jacques, the best... for seafood lovers only!

I've dreamed of a good coquille st-jacques for a long time! I've finally found it, this one is just perfect and it has nothing to do with the one sold at the grocery store. Thank you, Esther B., for this beautiful and delicious recipe.

Ingredients

3 cups (500 gr) of Russet potatoes, peeled and cubed (half would be enough)

1/4 cup (60 gr) of butter

3 tbsp of milk

1/2 cup (40 gr) of chopped leek white

2 cloves of garlic, chopped

2 tbsp of flour

1/4 cup (60 ml) of white wine

3/4 cup (180 ml) of milk

1 cup (110 gr) of grated Swiss cheese

150 gr (5 oz) of Nordic shrimp, drained and patted dry

150 gr (5 oz) of scallops, size 100-120, drained and patted dry

To taste, salt and pepper 

[pub]

Preparation

In a pot of salted water, cook the potatoes until tender. Drain.

In a bowl, mash the potatoes with 2 tbsp of butter, add the milk and, using an electric mixer, mash the potatoes into a smooth puree. Salt and pepper.

Put the puree in a pastry bag fitted with a large tip. Set aside.

Preheat the oven to 180 °C (350 °F).

In a saucepan, melt the remaining butter and cook the leek for 5 minutes. Add the garlic and cook for 2 minutes. Add the flour and mix. Pour in the white wine, mix and bring to a boil. Stir in the milk and whisk.

Add 1/2 cup (55 gr) of grated cheese and the seafood. Salt and pepper.

Place 4 gratin dishes on a baking sheet and evenly divide the seafood mixture.

Garnish the edges of the shells with the reserved mashed potatoes and top with the remaining cheese.

Bake for 10 minutes. Finish cooking under the broil.