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James Martin’s Coquilles St Jacques

Name: James Martin’s Coquilles St Jacques
Prep time: 30 min
Cook time: PT15-20M
Total time: 45 min
Yield: Serves 6
Cuisine: French recipes
Ingredients: 50g unsalted butter; 50g plain flour; 500ml whole milk; Small bunch parsley, chopped; 12 sustainable hand-dived scallops and 6 shells, cleaned; 300g raw shelled sustainable prawns; 1 lemon, cut into wedges; For the potato topping; 600g floury potatoes, diced; 50g unsalted butter; 2 medium free-range egg yolks; You’ll also need; Potato ricer (or see tips); Piping bags

By: James Martin

Published: 9 Nov 22
Updated: 25 Mar 24

James Martin shares his recipe for classic French dish, Coquilles St Jacques. A creamy scallop and prawn gratin is served in the scallop shells, edged with golden swirls of mashed potato.

Recipe taken from Potato by James Martin (Quadrille £23).

Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.

Easy
November 2022

Test kitchen approved

Serves 6
Hands-on time 30 min, plus cooling. Oven time 15-20 min

James Martin shares his recipe for classic French dish, Coquilles St Jacques. A creamy scallop and prawn gratin is served in the scallop shells, edged with golden swirls of mashed potato.

Recipe taken from Potato by James Martin (Quadrille £23).

Have you seen James’ recipe for pommes aligot? It’s the ultimate cheesy mash.

Nutrition: per serving

Calories: 401kcals
Fat: 19.4g (11.4g saturated)
Protein: 25.6g
Carbohydrates: 29.8g (4.7g sugars)
Fibre: 2.4g
Salt: 1g

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Ingredients

50g unsalted butter
50g plain flour
500ml whole milk
Small bunch parsley, chopped
12 sustainable hand-dived scallops and 6 shells, cleaned
300g raw shelled sustainable prawns
1 lemon, cut into wedges

For the potato topping

600g floury potatoes, diced
50g unsalted butter
2 medium free-range egg yolks

You’ll also need

Potato ricer (or see tips)
Piping bags

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Method

For the white sauce: melt the butter in a pan over a medium heat, then whisk in the flour and cook for 2 minutes. Whisk in the milk, then simmer until bubbling. Stir in the parsley and season with salt and pepper.
Divide the scallops and prawns among the shells, pour over the sauce, then leave to cool.
Cook the potatoes in boiling salted water for 20 minutes until soft, then drain and pass through a potato ricer into a bowl. Mix in the butter and yolks, then season and put in a piping bag.

Heat the oven to 180°C fan/gas 6. Pipe the potato mix around the edges of the shells, then sit them on a baking tray and bake for 15-20 minutes. Serve with lemon wedges (on a bed of rock salt if you’re feeling fancy).