Recipe - Coquille St Jacques

2 Sea Scallops
One half ounce Clarified butter
One half teaspoon Shallots; minced
One half ounce Button mushrooms; cut or sliced up
One half ounce White wine
1 ounce Fish veloute
One half teaspoon Fine herbs
1 ounce Glacage
6 ounce Duchess Potato
1 Fluted mushroom; garnish
1 Shrimp; peel, butterfly

1. Sear each scallop on all sides & keep warm. Also Saut the shrimp and
reserve.

2. Saut mushrooms in butter, add shallots.

3. add wine.

4. add velout and simmer until thickened.

5. add herbs.

6. Pipe out duchess potato in center of plate in 3 rosettes.

7. place scallops on plate next to potato.

8. apply Glacag on scallops and lightly brown under broiler.

9. Garnish plate with fluted mushroom and Shrimp.

Glacag is equal parts hollandaise, velout , and unsweetened whipped cream
folded gently together.

NOTES : This recipe is for 1 person, simply multiply by number of guests to
determine items needed.
Recipe by: S.C.I. Jamie

Posted to recipeludigest Volume 01 Number 499 by CuisineArt
CuisineArt@aol.com on Jan 12, 1998