Coquille St Ja

Coquille St Ja. You could use shells or individuals baking ramekins like a cream brulee dish and reserve. In a pot, soften the shallots in the butter.

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Set aside in a pastry bag fitted with a large star tip. Coat the scallops with the seasoned flour (seasoned with salt and pepper to your taste). Pour liquid over scallops until well coated and place aside until desired.

The rich, creamy flavor of the shrimp will help balance out the flavors in your main dish, and the sharp taste of the garlic will enhance its taste.

Prepare the seafood filling: Meanwhile, rinse the shrimp and scallops.

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Add the chopped roe then take off the heat. Using a piping bag fitted with a star tip, pipe the WARM mash potatoes around the outside parameter of each individuals serving dish. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake.

Judul: Coquille St Ja
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Nestor Kraatz

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