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Gourmet Center
106
Coquilles St. Jacques +
Serves 4-8
Ingredients
Eight 1 oz fresh diver scallops
8 scallop shells
Cheese Sauce
½ c gruyere cheese, finely grated
½ c heavy cream
½ tbsp butter
2 tsp all-purpose flour
Salt to taste
Mushroom Filling
¼ c shallots, finely diced
1 c cremini mushrooms, finely diced
1 clove garlic, finely diced
1 tbsp dry white wine
Salt to taste
Bread Crumb Topping
2 tbsp butter
2 garlic cloves whole
½ c unseasoned panko bread crumbs
Salt to taste
Cheese Sauce
In a small sauce pan add butter on
medium heat. When the butter is fully
melted, whisk in all purpose flour, and
continue cooking for about 3minutes.
While whisking, slowly drizzle in heavy
cream. Cook until thickened. Continue
whisking and add in the gruyere
cheese. Finish cooking the sauce on
low heat while whisking vigorously until
the starch taste has gone away. Set
aside to cool.
Mushroom Filling
In a non-stick sauté pan add butter on
medium heat. When butter is melted
add in shallots and sweat until
translucent. Stir in garlic and cook until
aromatic. Add in mushrooms and sauté
on high heat until the mixture starts to
stick to the pan. Deglaze with white
wine. Cook for about 1minute, until the
wine has evaporated. Set aside to cool.
Bread Crumb Topping
Melt butter on medium heat. Stir in
garlic, cook until aromatic on medium
low heat. Remove garlic cloves. Add
bread crumbs into butter and stir until
combined. Set aside to cool.
Assembly
Line the Miele Universal Tray with
scallop shells. Spoon in mushroom
filling. Next cover the mushrooms with
the cheese sauce. Place a scallop on
top and then cover the scallop with
cheese sauce. Lastly, sprinkle with the
bread crumb mixture on top.
Select the MasterChef + program for
Coquilles St. Jacques +.
Follow the directions in the display.
Recommended settings
Gourmet Center \ MasterChef + \ Shellfish
+ \ Coquilles St. Jacques +
Cooking time:
approximately 35 min
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