Coquille St Jacques with Creamy Cauliflower Gratin

Thermomix recipe: Coquille St Jacques with Creamy Cauliflower Gratin. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 400 g cauliflower, cut into florets
• 500 g water (for steaming)
• 2 shallots, peeled
• 1 clove garlic, peeled
• 30 g unsalted butter
• 100 g dry white wine
• 150 g fish stock
• 200 g double cream
• 1/4 tsp salt
• 1/8 tsp white pepper
• Pinch of nutmeg (optional)
• 50 g Parmesan cheese, grated (for sauce)
• 400 g fresh scallops, patted dry
• 50 g Gruyère or Emmental cheese, grated (for gratin)
• 50 g Parmesan cheese, grated (for gratin)
• Fresh parsley, chopped (for garnish)

Instructions

1. Place 500 g water into the mixing bowl. Place the cauliflower florets into the Varoma dish. Secure the Varoma lid. Steam 20 min / Varoma / Speed 2. Carefully remove the Varoma and set the steamed cauliflower aside. Empty and dry the mixing bowl.
2. Add shallots (100 g) and garlic (1 clove) to the mixing bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
3. Add butter (30 g) to the mixing bowl. Sauté 3 min / 120°C / Speed 1.
4. Add white wine (100 g) to the mixing bowl. Cook 3 min / 100°C / Speed 1, with the simmering basket on the lid instead of the measuring cup to allow evaporation.
5. Add fish stock (150 g), double cream (200 g), salt (1/4 tsp), white pepper (1/8 tsp), and nutmeg (pinch, optional) to the mixing bowl. Cook 8 min / 95°C / Speed 2 (Reverse).
6. Add half of the steamed cauliflower (approx. 200 g) to the mixing bowl. Blend 10 sec / Speed 4 (Reverse) to create a creamy, cauliflower-infused sauce. Scrape down the sides of the bowl.
7. Add 50 g grated Parmesan cheese to the mixing bowl. Mix 10 sec / Speed 2 (Reverse). Pause and scrape down the sides and bottom of the bowl. Check the thickness and adjust liquid if needed.
8. Place the scallops (400 g) into the simmering basket. Insert the simmering basket into the mixing bowl. Cook 3 min / 90°C / Speed 1. Carefully remove the simmering basket with the cooked scallops and set aside.
9. Preheat your oven grill (broiler) to high. Arrange 4 individual scallop shells or small ramekins on a baking tray. Divide the remaining steamed cauliflower among the shells.
10. Evenly distribute the creamy sauce into the prepared shells. Gently place the cooked scallops on top of the sauce in each shell.
11. In a small bowl, combine 50 g grated Gruyère/Emmental cheese and 50 g grated Parmesan cheese. Sprinkle the cheese mixture generously over the scallops and sauce in each shell.
12. Grill in the preheated oven for 5-8 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
13. Carefully remove from the oven. Garnish with fresh chopped parsley and serve immediately. Last 1-2 min: 90°C | Speed 1-2 (Reverse) to settle and prevent sticking.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.