Coquille and prawn st. jacques with a brioche crust
The perfect start to any dinner party, these will give your party a splash of class!
Published:
Recipe courtesy of Young’s
Method
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Step 1
To make the sauce – sweat the shallots in the butter until soft, add the Noilly Pratt and reduce by half. Add the cream and bring to the boil – cook until slightly thickened. Add the lemon juice and finish with the lemon and pink peppercorn butter (Monter Au Beurre, as provided in pack). Stir in the chopped chives.
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Step 2
Blanch the samphire in boiling water for 2-3 minutes, drain and toss in the butter.
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Step 3
To make the crust – place the brioche in a food processor and pulse until finely chopped, mix together with the cheese and melted butter and season.
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Step 4
Pre-heat the oven to 200°C/Fan 180°C.
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Step 5
Divide the samphire, scallops and prawns between the shells and spoon over the sauce. Top with the brioche and cheese mix.
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Step 6
Nest the filled shells onto scrunched up foil on a baking tray and bake in the oven for 12-15 minutes until golden brown and bubbling.
