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Coquilles St Jacques Mornay

Coquilles St Jacques Mornay

19 Jan 2022 by Wright Brothers Team

A dish that may take a little longer to make, but will definitely be worth it! So luxurious and full of flavour, it's the perfect treat to share with your lover this Valentine's.
  • Time 75minutes
  • Serves 3
  • Difficulty Average

Ingredients

Duchesse Potatoes 

  • 500g peeled Desiree potatoes
  • 50g unsalted butter
  • 1 egg yolk
  • Pinch of nutmeg
  • Pinch of salt

Mornay Sauce 

  • 30g unsalted butter
  • 30g plain flour
  • 500ml milk
  • 100g sliced onion
  • 2 each bay leaves
  • 50ml dry white wine
  • 50ml double cream
  • 60g gruyere, grated

Instructions

Duchesse Potatoes 
  1. Cut the potatoes into even sizes and rinse under cold running water for 5 minutes
  2. Place the potatoes in a pan filled with cold water on a medium heat. Add a pinch of salt and bring to the boil. Simmer until the potatoes are just cooked, this should take approximately 15 minutes
  3. Remove from the heat and drain, then process the potatoes through a mouli grater or a ricer
  4. Add the butter and mix in until combined
  5. Add the egg yolk along with the nutmeg and continue to mix in, whilst checking the seasoning
  6. Place the finished potato into a piping bag with a star nozzle and reserve until later

Mornay Sauce

  1. Place the milk, onions and bay leaves into a saucepan. Bring to simmer for 10 minutes
  2. In another saucepan, melt the butter When it begins to foam, add the flour and mix together over a low heat for a couple of minutes
  3. Add the dry white wine and stir to combine
  4. Next, add the infused milk a little at a time until it is all mixed in
  5. Add the cream and cook over a low heat for 20 minutes, stirring regularly
  6. Remove from the heat and stir in the grated gruyere and reserve until later

Coquilles St Jacques Mornay

  1. Remove the scallops from the shell, and clean both the scallops and shells
  2. Cut the scallops into three, horizontally
  3. On a large baking sheet pipe 6 blobs of the Duchesse Potato to keep the shells in place
  4. Place a spoon of the Mornay Sauce into the base of each shell
  5. Pipe the remaining potato around the outside of each scallop shell
  6. Place the sliced scallops into the shells
  7. Cover the scallops with the remainder of the Mornay Sauce
  8. Scatter the scallops with the grated gruyere
  9. Cook in a pre-heated oven at 180 degrees for 14 minutes, until the scallops are bubbling and the potatoes are golden

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