Seafood St. Jacques
Creamy gruyere and wine sauce over seafood.
- 8 x individual shells or ramekins
- 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
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.