Coquille St Jacques


100gm salted butter
100gm leeks, sliced
50gm flour
300gm fish stock
300gm mushrooms, sliced
100gm white wine
150gm cheese
15gm nutmeg
100gm double cream
500gm scallops


Melt butter in a frying pan over medium/high heat. Soften leeks, and sprinkle flour over the top to thicken the sauce.

Slowly pour stock into the frying pan. Add mushrooms, continually stir until mixed together. Add wine, cheese, and nutmeg, and continue stirring. Add cream, stir into the mixuture, and remove from heat.

Put scallops in the shell, and pour some of the mornay mixture over the top. Sprinkle more cheese on top, and put in the oven until the cheese is melted.

Download the recipe here and have a go at Michael’s Coquille St Jacques.

Want to cook alongside the two Michaels? Watch the video!