Saint Jacques Casseroles using a Thermomix
Thermomix TM6, Thermomix TM5, Thermomix TM31
(4.8)
Preparation time
36 min
Total time
50 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Easy
Indulge in the exquisite flavors of Saint Jacques Casseroles! Tender scallops, succulent shrimp, and plump mussels swim in a luxurious white wine and cream sauce, infused with aromatic shallots, garlic, and fresh parsley. Topped with crispy breadcrumbs and baked to golden perfection, this elegant dish is a true celebration of the sea. Prepare to be transported to the French coast with every delectable bite!
Ingredients
- 50 g Butter
- 2 Shallots
- 2 Cloves of garlic
- 50 g Water
- 200 g White wine
- 3 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 250 g Scallop
- 100 g Frozen cooked shelled shrimp
- 100 g Frozen shelled mussel
- 100 g Whipping cream
- 20 g Fresh parsley
- 50 g Breadcrumb
Steps
Shallots Preparation
- Add 50 g of butter in the food processor bowl.
- Cut in two, and add 2 shallots in the food processor bowl.
- Add 2 cloves of garlic in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Mix manual: 5:00min / 100°C / Speed 1.
Scallops Cooking
- Add 50 g of water, 200 g of white wine, 3 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Place the vapor kit.
- Add 250 g of scallop in the vapor tray.
- Add 100 g of frozen cooked shelled shrimp, 100 g of frozen shelled mussel on the vapor tray.
- Mix steam: 15:00min / 120°C / Speed .
Creaming
- Remove the vapor kit.
- Add 100 g of whipping cream in the food processor bowl.
- Mix manual: 3:00min / 90°C / Speed 3.
Final Mixing
- Chop, and add 20 g of fresh parsley in the food processor bowl.
- Add 50 g of breadcrumb in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 2 in inverse.
Baking
- Pour the mixture into individual casserole dishes.
- Cook in the oven at 180°C during 10min.
- Bake until golden brown.
- Serve Hot.
