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

For as long as I dreamed of a good coquille st-jacques! I finally found it, this one is just perfect and 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 g) of Russet potatoes, peeled and diced (half would be enough)

1/4 cup (60 g) of butter

3 tbsp of milk

1/2 cup (40 g) of chopped leek whites

2 cloves of garlic, minced

2 tbsp of flour

1/4 cup (60 ml) of white wine

3/4 cup (180 ml) of milk

1 cup (110 g) of grated Swiss cheese

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

150 g (5 oz) of 100-120 caliber scallops, 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. Season with salt and pepper.

Place 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 leeks for 5 minutes. Add the garlic and cook for 2 minutes. Add the flour and mix. Pour in the white wine, stir, and bring to a boil. Stir in the milk and whisk together.

Add 1/2 cup (55 g) of grated cheese and the seafood. Season with salt and pepper.

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

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

Bake in the oven for 10 minutes. Finish cooking on broil.