Recipe
for :
 This
recipe for Coquille St Jaques is a classic shellfish
dish and was one of the recipes prepared by Keith
Floyd at Floyd's Cookery Theatre.
Legendary
chef Keith Floyd, doyen of English cookery writers and
one of the most colourful presenters on TV, will be
presents his own unique brand of cookery theatre at
Linthwaite House Hotel, overlooking Lake Windermere
in the Lake District.
Floyd's
Cookery Theatre gives those attending a chance to rub
shoulders and exchange culinary thoughts with the great
man himself, to taste his food as he cooks and interact
with Floyd – something you couldn’t do with
TV . . . and you may even have a chance to find out
how good that glass of wine was he always seemed to
have in his hand.
Ingredients
Butter
Fresh scallops
Brandy
White wine
Finley chopped shallots
Finely chopped garlic
Double cream
Finely chopped mushrooms (Chanterelles - fresh if
possible or dried Morrilles)
Scallop shells
Finely chopped parsley
Method
- Melt
the butter in a large pan
- Add
scallops and heat (Do not over cook the scallops -
the best way is to cook on the greatest heat for the
shortest amount of time!)
- Add
the white wine and reduce the heat to a simmer
- In
another pan, melt more butter
- Add
the finely chopped shallots and finely chopped garlic
- Sweat
until soft and lightly brown
- Add
double cream, a little more butter, finely chopped
mushrooms and the juices from the scallops
- Serve
scallop in their shell with the sauce
- Top
with finely chopped parsley
Keith
Floyd
Floyd's Cookery Theatre
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