Lunch / Dinner
Coquille St. Jacques and Duchess Potatoes
Turn scallops into a French-style weeknight dinner with Coquille St. Jacques and Duchess Potatoes.
Ingredients
FOR THE DUCHESS POTATOES:
Instructions
Preheat broiler to high with rack 6 inches from element. Coat four 12 oz. shallow ramekins with nonstick spray; arrange on a baking sheet.
Dredge scallops in flour.
Melt 2 Tbsp. butter with oil in a sauté pan over high heat. Sear scallops until browned, 2–3 minutes per side; transfer to a plate and tent with foil. Reduce heat to medium.
Melt remaining 2 Tbsp. butter in same pan. Add shallots and garlic; cook until softened, 3 minutes. Deglaze pan with wine; cook until nearly evaporated. Add cream, cayenne, and any scallop drippings from plate to pan; simmer until thickened, 3 minutes.
Pipe potatoes (see below) around perimeters of each ramekin; divide scallops among ramekins.
Spoon sauce over scallops; top each ramekin with 1 Tbsp. cheese.
Broil scallops until cheese and potatoes begin to brown, 3–5 minutes.
FOR THE DUCHESS POTATOES
Cook potatoes in a pot of boiling salted water over high heat until fork-tender, 8–10 minutes. Drain potatoes; return to pot. Cook potatoes over medium-low heat, stirring to remove excess moisture, 1–2 minutes.
Stir in butter and cream; mash potatoes until smooth. Season potatoes with salt, pepper, and nutmeg; stir in tarragon and egg yolks.
Transfer potato mixture to a large piping bag with a 1½-inch star tip.
Nutritional Facts
Nutritional Facts
Per serving (with potatoes)
Calories: 775
% Daily Value*
Total Fat 49g 75%
Saturated Fat 28g 140%
Cholesterol 284mg 94%
Sodium 494mg 20%
Carbs 53g 17%
Protein 25g
*Percent Daily Values are based on a 2,000 calorie diet.