Coquilles St Jacques
|Scallops in shells||6 Large|
|Dry white wine||1⁄4 Pint (150 milliliter)|
|Water||1⁄4 Pint (150 milliliter)|
|Lemon juice||1 Teaspoon|
|Butter||1⁄2 Ounce (15 gram)|
|Flour||1⁄2 Ounce (15 gram)|
|Double cream||1⁄4 Pint (150 milliliter)|
|Cayenne pepper||1 Pinch|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||1 Ounce (25 gram)|
1. Preheat the oven to 190°C/375°F or Gas Mark 5.
2. In a saucepan, place the scallops with the wine, water and lemon juice; poach gently for about 10 minutes.
3. Remove from the heat and leave to cool; strain the scallops and slice finely.
4. Reserve the cooking liquid in the pan and boil to reduce to 2/3 cup.
5. In a separate pan, melt the butter and stir in the flour; cook for 2 minutes, stirring constantly.
6. Add the reduced cooking liquid and bring the mixture to boil, stirring constantly.
7. Simmer for about 4 minutes, then add the cream and boil until the mixture is thick.
8. Add the cayenne, salt and pepper; remove from the heat and stir in the sliced scallops.
9. Equally divide the mixture between 4 buttered scallop shells and sprinkle the cheese on the top.
10. To freeze: cool quickly.
11. Open (flash) freeze until firm, then wrap individually in freezer bags or foil.
12. Seal and return to the freezer; label the bag as it makes it easier to distinguish.
13. To thaw: remove wrappings and thaw in the refrigerator overnight.
14. Bake at 190°C/375°F or Gas Mark 5 for about 20 minutes or until heated through and golden brown on top.
15. Serve in a large serving platter and garnish with grated cheese.