No potato ricer? While the spuds are hot, push them through a sieve, in batches, using a wooden spoon.
Celebrity chef Christmas recipes · French recipes
James Martin’s Coquilles St Jacques
James Martin shares his recipe for classic French dish, Coquilles St Jacques. A creamy scallop and prawn gratin is served in the scallop shells, edged with golden swirls of mashed potato. Recipe taken from Potato by James Martin (Quadrille £23). Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.
Serves6
Hands-on30 min
Oven20 min
DifficultyEasy
Method
For the white sauce: melt the butter in a pan over a medium heat, then whisk in the flour and cook for 2 minutes. Whisk in the milk, then simmer until bubbling. Stir in the parsley and season with salt and pepper.
Divide the scallops and prawns among the shells, pour over the sauce, then leave to cool.
Cook the potatoes in boiling salted water for 20 minutes until soft, then drain and pass through a potato ricer into a bowl. Mix in the butter and yolks, then season and put in a piping bag.
Heat the oven to 180°C fan/gas 6. Pipe the potato mix around the edges of the shells, then sit them on a baking tray and bake for 15-20 minutes. Serve with lemon wedges (on a bed of rock salt if you’re feeling fancy).
Nutrition
| Calories | 401kcals |
|---|---|
| Fat | 19.4g (11.4g saturated) |
| Protein | 25.6g |
| Carbohydrates | 29.8g (4.7g sugars) |
| Fibre | 2.4g |
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