Coquilles St. Jacques Mornay


•  8-12 large scallops, shelled, with corals
•  fat for greasing
•  1 lb medium potatoes, halved
•  salt and pepper
•  4 tbsp butter
•  ½ cup cream
•  1 small onion, sliced
•  1 bay leaf
•  3 tbsp dry white wine
•  juice of ½ lemon
•  3 tbsp plain flour
•  ¼ cup milk
•  dry white breadcrumbs
•  grated Parmesan cheese
•  watercress sprigs to garnish


Cook the potatoes in a saucepan of salted boiling water for about 30 minutes or until tender. Drain thoroughly and mash with a potato masher until smooth. Beat in 1 oz of the butter and 1 tbsp of the cream to make a creamy piping consistency.
Grease 4 scallop shells or shallow individual ovenproof dishes. Spoon the creamed potato into a piping bag fitted with a large star nozzle and pipe a border of mashed potato around the edge of each shell. Set the oven at 400°F.
Combine the scallops, onion, bay leaf, wine and lemon juice in a saucepan. Add 5 tbsp water. Bring to simmering point and poach the scallops gently for 5 minutes. Using a slotted spoon remove the scallops and cut into slices. Strain the cooking liquid into a jug.
Melt the remaining butter in a saucepan, add the flour and cook for 1 minute, stirring constantly. Gradually add the reserved cooking liquid, stirring all the time, until the sauce starts to thicken. Add salt and pepper to taste and stir in the milk. Bring to the boil, stirring, then lower the heat and simmer for 2-3 minutes. Remove from the heat and stir in the cream.
Divide the sliced scallops between the prepared scallop shells or dishes. Coat with the sauce and sprinkle lightly with the breadcrumbs and Parmesan.
Stand the scallop shells or dishes on a large baking sheet and bake for 10 minutes until the breadcrumbs are crisp and the potatoes browned. Garnish with the watercress sprigs and serve at once