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Coquilles Saint Jacques à la Parisienne with Taboulleh

Scallops and mushrooms in a creamy sauce, piped with smooth potato, baked until golden, and served over broccoli-flecked couscous.

DinnerSeafoodGourmetFrenchScallops
Estimated Nutrition
Calories
710.1
kcal / serving
2840.4 kcal total
Carbs
36.6g
per serving
146.5 g total
Fat
51.1g
per serving
204.4 g total
Protein
28.2g
per serving
112.8 g total
Cook Time
50
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg Yolks
free-range, for the potatoes
25
g
Butter
for the potatoes
50
g
Butter
for the sauce
2
piece
Egg Yolks
free-range, for the sauce
150
ml
Double Cream
15
g
Gruyère
finely grated
50
g
Butter
melted for assembly
Fruits
0.25
piece
Lemon Juice
juice only
GrainsCereals
25
g
Plain Flour
110
g
Couscous
15
g
Breadcrumbs
fine
Liquids
500
ml
Fish Stock
110
ml
Water
boiling
NutsSeeds
1
pinch
Salt
to taste
1
pinch
White Pepper
to taste
1
pinch
Black Pepper
to taste
OilsFats
1
tsp
Olive Oil
light
Seafood
8
piece
Scallops
live in the shell, shells cleaned
Vegetables
200
g
Button Mushrooms
thinly sliced
300
g
Potatoes
medium baking variety
1
head
Broccoli

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