Coquille St. Jacques dip
Coquille St. Jacques dip

Preparation time 15 minutes

Total time: 25 minutes

Serves 4 to 6

Ingredients

  1. 1 shallot, finely chopped
  2. 30 ml (2 tbsp) butter
  3. 60 ml (1/4 cup) dry white wine
  4. 15 ml (1 tbsp) unbleached all-purpose flour
  5. 250 ml (1 cup) milk
  6. 100 g (1 cup) Gruyère cheese, grated
  7. 225 g (1/2 lb) mix of Nordic shrimp and small scallops (diced as needed), patted very dry
  8. 30 ml (2 tbsp) flat-leaf parsley leaves, finely chopped
  9. Cooked baby, fingerling potatoes
  10. Toasted baguette slices, for serving

Directions

  1. With the rack in the highest position, preheat the oven to broil.
  2. In a skillet over medium heat, soften the shallot in the butter for 5 minutes, stirring regularly. Deglaze with the wine and let reduce until dry.
  3. Sprinkle the flour over the shallot and cook for 1 minute while stirring. Add the milk. Continue to cook while whisking until the mixture thickens. Add the cheese and stir until melted. Season with salt and pepper. Remove from the heat.
  4. Add the seafood and parsley to the skillet. Mix well. Transfer to a 2 to 3-cup (500 to 750 ml) baking dish.
  5. Broil for 3 minutes or until the top of the dip is golden (see Chef’s tip). Let sit for 5 minutes before serving with the potatoes and baguette slices.

Chef’s tip

This recipe can be assembled in advance and refrigerated. When ready to serve, simply reheat the dip in the oven for a few extra minutes to ensure that it is warmed through.

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