Seafood St. Jacques
Seafood St. Jacques
Creamy gruyere and wine sauce over seafood.
Servings 8 servings
Equipment
- 8 x individual shells or ramekins
Ingredients
- ¼ c melted butter
- ¼ c flour
- 1 tsp mustard
- ½ tsp salt
- ½ tsp pepper
- 2 c whole milk
- ½ c grated parmesan
- 1 shallot, minced
- ½ c white wine (or brandy)
- 4 tbsp butter
- 2 tbsp parsley, chopped fine
- 1 lb scallops
- 1 lb prawns
- 1 c grated gruyère cheese
- ½ c fine bread crumbs
Instructions
- On stovetop melt 1/4 c butter; add flour, mustard and S&P.
- Slowly add milk and cook on low until thickened, about 10 minutes.
- Add parmesan cheese and continue cooking until smooth and flour has absorbed all the milk…it will be like velvet.
- In another pan, sauté shallots in butter and wine. Add seafood and parsley and cook another 2 minutes. Remove from heat and add to sauce.
- Fill individual shells with mixture. Top with gruyère and breadcrumbs and sprinkle with paprika for colour.
- At this point, refrigerate until ready to serve. When ready to server, bake at 400F until cheese melts and crumbs brown; serve at once.