Coquilles
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Entrees A classic French-inspired seafood dish featuring tender scallops and haddock poached in wine or milk, bound in a rich cheese sauce, and bordered with piped mashed potatoes.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 15 mins | None | 4–6 servings |
🔪 Key Equipment
- Saucepan
- Separate pan
- Scallop shells or individual ovenproof dishes
- Piping bag
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/4 Pound | Scallops | Dice and sliced |
| 1/4 Pound | Haddock (fresh or frozen, no skin) | Cut into small pieces, skin and bone removed |
| 2/3 Cup | Milk or Dry White Wine | For poaching fish |
| 1/2 | Onion, Chopped | Chopped |
| 4 Sprigs | Parsley, Chopped | Chopped |
| 4 Tablespoons | Butter | Divided |
| 6 Tablespoons | Flour | None |
| 2 Cups | Milk | For the sauce |
| 1/2 Cup | Grated Monterey Jack Cheese | Grated |
| To taste | Salt & Pepper to taste | None |
| As needed | Mashed Potatoes | For serving |
Instructions
Step 1: Poach the Fish
- Dice and slice the 1/4 pound scallops. Cut the 1/4 pound haddock (fresh or frozen, no skin) into small pieces and remove any skin and bone.
- Place the fish in a pan with the 2/3 cup milk or dry white wine, 1/2 onion, chopped, and 4 sprigs parsley, chopped.
- Bring the mixture to a boil, then reduce heat and simmer for 5 minutes until the fish is cooked through.
- Drain the fish, reserving the cooking liquid on one side.
Step 2: Prepare the Sauce
- In a separate pan, melt the 4 tablespoons butter. Add the 6 tablespoons flour and cook for 1 minute, stirring constantly.
- Gradually stir in the reserved fish cooking liquid to the butter and flour mixture. Bring to a boil, stirring continuously until the sauce thickens and coats the back of a spoon. If more liquid is needed for the sauce, use part of the 2 cups milk.
Step 3: Assemble and Serve
- Add the 1/2 cup grated Monterey Jack cheese, the cooked scallops, and haddock to the sauce. Season well with salt & pepper to taste.
- Divide the fish and sauce mixture between 4-6 scallop shells or individual ovenproof dishes.
- Pipe the mashed potatoes in a border around the edge of each dish until picturesque and golden brown when baked.
💡 Make-Ahead & Storage: Assemble the filled shells ahead of time and store covered in the refrigerator for up to 24 hours before baking.
Original Recipe Scan
