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Coquilles Saint Jacques with Asparagus, Leek and Fennel

Classic scallops served in shells with baked potato borders, blanched spring vegetables, and a rich Gruyère cream sauce.

SeafoodFrenchAsparagusScallopsDinner Party
Estimated Nutrition
Calories
795.1
kcal / serving
3180.2 kcal total
Carbs
27.1g
per serving
108.5 g total
Fat
63g
per serving
252.1 g total
Protein
28.9g
per serving
115.4 g total
Cook Time
60
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
2
piece
Egg Yolks
free-range
125
g
Butter
divided for mash, roux, and searing
150
ml
Double Cream
15
g
Gruyere
finely grated
75
g
Butter
for the ragout
GrainsCereals
25
g
Plain Flour
15
g
Breadcrumbs
fine
Liquids
400
ml
Fish Stock
500
ml
Chicken Stock
for ragout
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
tbsp
Chives
finely chopped
Seafood
8
piece
Scallops
in the shell, well scrubbed
Vegetables
300
g
Baking Potatoes
medium, washed
1
piece
Banana Shallot
finely chopped
12
spears
Asparagus
fine, trimmed
12
piece
Baby Leeks
trimmed
6
piece
Baby Fennel Bulbs
cut in half lengthways then widthways

Method

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