Coquille St Jacques and Scallops with White Port and Redcurrant Jelly
Scallops, two ways! Coquille St Jacques and Scallops with White Port and Redcurrant Jelly. Classic recipes, one inspired by Michel Roux Snr!
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Ingredients
- 12 scallops
- 300g prawns
- 50g butter
- 50g plain flour
- 500ml milk
- 1 small bunch parsley, chopped
- 600g potato, diced
- 2 egg yolks
- 4 large scallops
- 100ml white port
- 100ml fish stock
- 300ml veal jus
- 2 Tbsp redcurrant jelly
- Pinch of cayenne
- 1 x 5 cm fresh ginger, peeled & julienned
- 2 carrots, peeled & julienned
- 1 leek, julienned
- 1 tbsp water
- 1 tbsp butter
- To garnish – chervil
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