Scallops & Sprouts St Jacques
By Port to Plate
A classic, comforting starter that feels right at home in the colder months. Sweet scallops are gently warmed in a creamy sauce with shallots, sprouts and smoky pancetta, then finished under the grill with a golden hazelnut and breadcrumb topping. Rich, warming and perfect for winter entertaining.
Ingredients (serves 8)
For the scallops
25g butter
2 shallots, finely sliced
8–10 Brussels sprouts, finely shredded
2 rashers smoky pancetta, diced
8 scallops
175ml white wine
6 tbsp double cream
Black pepper, to season
8 scallop shells
For the topping
15g unsalted butter
20g hazelnuts, finely chopped
25g breadcrumbs
1 Granny Smith apple, cut into thin batons
2 tbsp cider vinegar
Pinch of salt
Pinch of caster sugar
Method
Soften the shallots
Gently melt the butter in a medium saucepan over a low heat. Add the shallots and cook slowly until soft and lightly sweetened.Build the base
Add the shredded sprouts and diced pancetta to the pan. Cook gently, stirring occasionally, until the sprouts have softened and the pancetta is cooked through.Add the scallops
Increase the heat slightly, pour in the white wine and allow it to bubble for a couple of minutes. Lower the heat, add the scallops and warm through gently. Stir in the double cream, season with black pepper, then remove from the heat.Prepare the topping
Melt the butter in a small pan and mix with the breadcrumbs and chopped hazelnuts. In a separate bowl, combine the apple batons with the cider vinegar, salt and sugar, then set aside.Grill and serve
Heat the grill to medium-high. Place the scallop shells on a baking tray and divide the scallop mixture between them. Spoon the breadcrumb topping over each shell and grill until golden and bubbling. Serve with a few pickled apple batons on the side.
Don't want to cook? You can get our pre-prepared Coquille St Jacques in bechamel sauce here.