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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!

Prawn St. Jaques

Recipe courtesy of Young’s

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Method

  • 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.

  • Step 2

    Blanch the samphire in boiling water for 2-3 minutes, drain and toss in the butter.

  • 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.

  • Step 4

    Pre-heat the oven to 200°C/Fan 180°C.

  • Step 5

    Divide the samphire, scallops and prawns between the shells and spoon over the sauce. Top with the brioche and cheese mix.

  • 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.

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