Coquilles St. Jacques a la The Galloping Gourmet (Graham Kerr)

20 05 2010


I realize there is a lot in the news recently about immigration and borders and all. I also realize there are some specific issues surrounding those topics that merit thoughtful discussion. Yet from a broader perspective, unless you are a Native American, we all come from immigrants. As Bill Murray noted in Stripes, “We’re all mutts” (just check, I bet your nose is cold). I love American apple pie. But I also love Italian pasta, sushi, Peking duck, Greek Souvalki, grilled African Springbok, Canadian Alberta Steak, proper fish and chips, Grilled Bratwurst, Pho, Cinco de Mayo, St. Patrick’s Day and anything from Champagne. You get the idea. In fact until I do a show with Andrew Zimmern, I’m not likely to run into a food or beverage I don’t like. My friend Jacques has been tantalizing me with Tales from His Wine Cellar; an assortment of things oozing with French flavors and images of dusty wine bottles holding ancient tastes. With visions of La Tâche dancing in my head I came across a tale from the dark recesses of my own youth; an old recipe for Coquilles St. Jacques authored by none other The Galloping Gourmet himself. So with proper homage and an updating, here’s a version I hope you enjoy. Serve with some crusty baguette and a champagne or acidic white, this baby’s rich!


  • 2 pounds Russet potatoes (about 2 large), peeled and cut
  • 2 Tbs cream
  • 2 Tbs butter
  • 1 tsp white pepper
  • 2 tsp salt
  • 1 Tbsp chopped dill
  • 1Tbs chopped parsley
  • 1 tsp thyme
  • 1 tsp chopped tarragon
  • ½ tsp paprika
  • 1 cup of fish (or shellfish) stock or fumet -or light chicken stock in a pinch
  • ½ cup white wine
  • 1 pound of sea scallops
  • 2 Tbs butter
  • 2 Tbs flour
  • ¼ cup milk
  • 8 oz chopped mushrooms
  • 1 Tbs chopped shallot
  • 1 Tbs chopped fennel
  • 2 Tbs lemon juice
  • ½ tsp paprika
  • 3 Tbs grated cheese (you can use Parmesan, I used Manchego)

Take the chopped potatoes and boil in cold, salted water until fork tender. Mash with cream, butter and salt and white pepper. Add the chopped herbs and paprika. Set the mash aside. 

In a sautoir pan add the fumet or stock and wine. Poach (at ~160-180 degrees F) the scallops for about 5 minutes (exact time depends on their size). Remove and reserve the scallops.

In a deep saucepan, melt the butter and flour to form a roux. After the roux forms add the poaching liquid and milk. Bring to a boil then reduce to a simmer, cook until the sauce has thickened (10-15 minutes).

In a sauté pan add the shallots, fennel and cook for about 2 minutes until translucent. Add the mushrooms, lemon juice and paprika and cook until the mushrooms are cooked through (about 7 minutes). Add the mushroom mixture into the thickened sauce.

Preheat the broiler. In an oven proof dish (or 4 individual ramekins for individual servings) line the sides with the potato mixture. Add the scallops and sauce. Cover with the potato mixture and sprinkle with cheese. Broil until golden brown and delicious, about 4 minutes. 




2 responses

21 05 2010

I love this! The idea of biting into a dish of creamy potatoes and discovering the succulent scallop and mushrooms inside with the sauce,,,wow! I gotta have it!!!

21 05 2010

aww it looks so delicious. yummy i want some

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: