Coquille Saint-Jacques; Revisited | RICARDO

Ingredients

• 5 medium size sweet potatoes
• 2 tablespoons (30 ml) sour cream
• Salt and pepper
• 3 tablespoons (45 ml) butter
• 3 tablespoons (45 ml) flour
• 2 cups (500 ml) milk, hot
• 1/2 teaspoon (2.5 ml) fennel seeds, ground
• 2 tablespoons (30 ml) white wine
• 2 tablespoons (30 ml) fresh chives, chopped
• 6 shells (for service)
• 24 large scallops, trimmed
• 3 tablespoons (45 ml) breadcrumbs
• 1/4 cup (60 ml) mild cheddar, grated