Coquilles St. David
In a Welsh twist on this traditional French classic, Coquilles St. David uses Penlon Cottage Brewery Twin Ram India Pale Ale, organic Welsh Hafod cheese and fresh Welsh leeks, with a sprinkling of mustard powder. Like an upmarket take on Welsh rarebit, it's the perfect St. David's Day dish!
Servings 2 people
Calories 1041kcal
Ingredients
- 4 scallops with shells
- 1 large leek sliced
- 80 g unsalted butter
- 1 tbsp plain flour
- 1 egg yolk
- 125 ml Penlon Cottage Brewery Twin Ram India Pale Ale
- 200 ml double cream
- 1 onion diced
- 100 g organic Hafod cheese grated
- 1 tsp mustard powder
- 25 g breadcrumbs
- pinch salt and pepper
Instructions
- Pour 300ml water into a medium-sized saucepan and bring it to a simmer, then add the onion, salt and pepper to form a broth. When the water reaches boiling point, add the pale ale.
- Gently place the scallops into the broth and poach for 2-3 minutes.
- Remove the scallops from the broth, set aside and reduce the heat of the broth slightly.
- Melt 30g butter in a non-stick frying pan over a low heat, and sautée the leeks until soft.
- Add the scallops to the frying pan and toast for a minute or two each side, until golden brown. Remove from the heat and cover to keep warm.
- Meanwhile, melt 50g butter in a small saucepan and add the flour, mixing it to form a roux. Strain the broth through a sieve and pour it into pan, whisking it until silky smooth.
- Beat the egg yolk with the double cream, remove the sauce from the heat and add it to the sauce.
- Place each scallop back into its shell, top it with sliced leeks, and pour the sauce into the shell, right up to the brim.
- Put the grated cheese into a bowl and sprinkle the mustard powder over it, tossing it with your hands to ensure it coats the cheese. Sieve the mixture to remove any excess mustard powder.
- Sprinkle the grated cheese over the filled scallop shells, and sprinkle with golden breadcrumbs.
- Bake for 10 minutes in the oven on gas mark 7-8/180°C.
Notes
- Use a stopwatch to get the timings right when cooking the scallops
- Ask the fishmonger to clean the scallop shells out for you when you buy them
- Use measuring spoons to get the ingredients precise, especially when it comes to the mustard powder - if you add too much, it’ll overpower the delicate taste of the scallops.
Nutrition
Calories: 1041kcal