Scallops with mushrooms & white wine (Coquilles St Jacques Parisienne)
INGREDIENTS
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Ingredients
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900g shelled scallops
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350ml fish stock
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½ bottle (375ml) white wine
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350g button mushrooms, trimmed and quartered
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juice of ½ lemon, more to taste
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2 tbsp toasted breadcrumbs
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1 tbsp melted butter
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For the duchesse potatoes
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1½ kg floury potatoes, such as Kind Edwards or Maris Piper, each cut in 2-3 pieces
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85g butter
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large pinch of grated nutmeg
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6 egg yolks
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For the sauce
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2 shallots, finely chopped
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65g butter
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35g plain flour
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125ml crème fraîche or double cream
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8 large scallops shells or shallow individual baking dishes
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