Coquille St Jacques - Sole Seafood and Grill Dublin
Ingredients - 24 large Scallops - 2 Shallots, finely diced - 1 bunch of Thyme - 400ml Cream - 200ml White Wine - 300g Grated Gruyere - 1 Lemon - 600g Peeled
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Cooking tools:
- Food mill
- Piping bag
- Hand mixer
- Scallop shell
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Roasting pan
- Oven
- Grill
- Stove
- Skillet
- Colander
Ingredients
- 24 large Scallops
- 2 Shallots, finely diced
- 1 bunch of Thyme
- 400ml Cream
- 200ml White Wine
- 300g Grated Gruyere
- 1 Lemon
- 600g Peeled Potatoes
- 100g Butter
- 100ml Cream
- 100g Grated Gruyere
- Olive Oil
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