Name: Coquilles St Jacques
Cook time: 1 h
Yield: 8
Ingredients: 24 roe-free scallops; FOR THE SAUCE; 25g butter, softened; 25g plain flour; 75ml white wine; 125ml fish stock; 100ml double cream; 2 medium egg yolks; FOR THE CRUMB; 25g fresh white breadcrumbs; 25g butter, melted; 3 thyme sprigs, leaves picked; Finely grated zest; ½ lemon; TO SERVE; 8 large, curved scallop shells

VMG Recipes