Coquilles St Jacques

• 1 lb (450g) baking potatoes, peeled and cut into chunks
• 2 tbsp butter
• Large pinch of freshly grated nutmeg
• Salt and freshly ground black pepper
• 3 large egg yolks
• 8 large sea scallops
• 1/4 cup dry white wine
• One 3 in (7.5cm) piece of celery
• Small sprig of thyme
• 4 whole black peppercorns
• 1 bay leaf
• 8 oz (225g) white mushrooms
• Juice of 1/2 lemon
• 3 tbsp butter
• 1 tbsp all purpose flour
• 1/4 cup heavy cream or creme fraiche
• 1/2 cup shredded Gruyere
• 4 large scallop shells
• Pastry bag with 1/2 in (1cm) plain tip

1. Prepare ahead
2. Boil the potatoes in lightly salted water about 20 minutes, until tender.
3. Drain and mash with the butter and nutmeg, and season with salt and pepper.
4. Stir over low heat about 2 minutes.
5. Remove from the heat and cool slightly.
6. Beat in the egg yolks.
7. Transfer to a pastry bag fitted with a 1/2 in (1cm) plain tip.
8. Preheat the oven to 425F (220C).
9. Bring the scallops, 2/3 cup water, the wine, celery, thyme, peppercorns, bay leaf, and a large pinch of salt to a boil over low heat.
10. Cover and simmer for 1-2 minutes, just until the scallops look opaque on the outside.
11. Strain over a bowl and reserve the cooking liquid.
12. Simmer the mushrooms and lemon juice in a small covered saucepan over medium-low heat about 5 minutes, or until tender.
13. Season with salt and pepper.
14. Uncover and boil over high heat until the liquid is evaporated.
15. Add to the scallops.
16. To make the sauce, melt 1 tbsp of the butter in a saucepan over low heat.
17. Whisk in the flour and cook for 1 minute, whisking constantly.
18. Whisk in the reserved liquid and whisk until simmering and thickened.
19. Simmer, whisking often, until slightly reduced.
20. Remove from the heat and stir in the cream and 1/4 cup of the Gruyere.
21. Cut each scallop into 2 or 3 pieces and stir into the sauce with the mushrooms.
22. Season with salt and pepper.
23. Spoon the mixture into each shell or ramekin and sprinkle the remaining Gruyere on top.
24. Pipe a generous border of potato around the edges of each shell.
25. Dot with the remaining butter.
26. Bake for about 15 minutes, or until golden.
27. Serve hot.

baking potatoes, butter, nutmeg, salt, egg yolks, scallops, white wine, celery, thyme, black peppercorns, bay leaf, white mushrooms, lemon, butter, flour, heavy cream, gruyere, scallop shells, pastry

Taken from www.cookstr.com/recipes/coquilles-st-jacques (may not work)