Scallops St. Jacques

Scallops can be eaten either raw or cooked. Perfect to slice up raw then drizzle with a little truffle oil for a simple carpaccio. When opening one must be careful not to break the actual flesh of the scallop with your knife; instead sliding the knife carefully under the flesh to detach the membrane from the shell.

Serve 4

 

12 scallops, coral removed

150ml fish stock

150ml white wine

½ leek, thinly sliced

1 tbsp melted butter

 

FOR THE DUCHESSE POTATOES

500g  potatoes

85g butter

50ml cream

large pinch of grated nutmeg

3 egg yolks

salt

 

FOR THE MORNAY SAUCE

500ml milk

65g butter

35g plain flour

50g grated cheddar

2 egg yolks

salt and pepper

 

4 large scallops shells or shallow individual baking dishes to serve.

 

 

Preheat the oven to 200C/400F/Gas Mark 6.   Place the scallop shells on a baking tray on either a slice of bread or bed of foil to prevent them from tipping over.

 

Place the potatoes in a pan and barely cover with water, boil until tender.  Strain any excess liquid from the potatoes then add the butter, nutmeg, salt and pepper.  Mash until smooth.  Return the pan to a low heat and using a wooden spoon, stir in the egg yolks, adjust seasoning as necessary.  Allow the potatoes to cool slightly, then spoon into a piping bag for and pipe a generous layer border of potato around the edge of each scallop shell.

 

Heat the fish stock and wine in a pan, then add the scallops.  Cover and lightly poach for 1 – 2 minutes until just beginning to whiten (the scallops will cook further in the sauce).  Remove the scallops from the liquid and set aside.

 

To cook the leeks, place a knob of butter on a pan and when foaming add the leeks, Cook for 2 – 3 minutes until softened, then season well. Place the leeks in the base of the scallop shells.

 

For the sauce, melt the butter in a saucepan. When it begins to sizzle, add the flour and cook the roux stirring continously.  Be careful not to let it brown.  Pour the  milk into the roux and whisk vigoursly.  Bring the sauce to the boil then reduce the heat, stir in the grated cheese.  Remove from the heat then add in the egg yolk, a creamy consistency should be achieved.  Season with salt and freshly ground black pepper.

 

Place the scallops  on the bed of leeks in the potato edged shell,  spoon some mornay sauce over the scallop and leeks.

Bake until browned and bubbling, 12-15 minutes. Serve immediately.