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 brandy and flame

• 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

• Stir well

• Serve scallop in their shell with the sauce

• Top with finely chopped parsley

Keith Floyd
Floyd's Cookery Theatre