Scallops and Prawns au Gratin

December 3, 2002

In the 1960s when I set about broadening my culinary horizons the Robert Carrier Cookbook and Carrier’s Great Dishes of the World became my constant companions. I can be a slightly messy cook at times and as I flipped through these well-thumbed books the other day, I wasn’t too surprised to find spatters on some of the pages, a reminder of meals past.

Both books are rather the worse for wear, with splitting spines and the odd loose page. But they served me well when I was learning to cook.

I splashed out and bought some scallops last weekend and had vague memories of a dish I used to prepare from the Robert Carrier Cookbook. Sure enough, the corner of the page was turned down at Coquilles St Jacques Au Gratin.

Today’s dish is an adaptation of that recipe. The original called for a couple of tablespoons of reduced veloute sauce but rather than go to the trouble of making a batch, I improvised. I also added some prawns to the recipe for additional flavour and texture and used the more flavoursome brown button mushrooms.

Four or five years ago Carrier updated his international book and it became New Great Dishes of the World. I chanced to see an interview with him on television this week discussing the new book. This time he has done his own photography and it’s interesting to note how recipes and food styling have changed since the original was published in 1963.

Scallops and prawns au gratin

12 scallops
1 cup shelled, headed and deveined raw prawns
¼ cup dry white wine
2 tablespoons butter
sweet paprika
salt and freshly ground black pepper
1 tablespoon butter
1 cup sliced brown mushrooms
2 onions, finely chopped
freshly chopped parsley
1 tablespoon butter
1 tablespoon flour
¼ cup chicken stock
2 tablespoons light sour cream
½ cup freshly grated parmesan cheese
½ cup dry breadcrumbs

Halve the scallops horizontally and remove the corals. Place the butter, white wine, salt, pepper and paprika in a pan and poach the scallops (1) and prawns for five minutes. Set aside.

Melt the second measure of butter and sauté the mushrooms and onions until the onions are translucent. Add a further tablespoon of butter to the pan, stir in the flour then add the chicken stock and light sour cream. (I used a 2% fat sour cream which was perfectly adequate.) Then add the scallop mixture (2) and reheat briefly till the sauce thickens.

Pour into individual ramekins or scallop shells, or into a single larger dish. Sprinkle with the cheese/breadcrumb mixture (3) and place under the grill until golden brown (4).

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