Scallops Topped with Welsh Cheese & Leeks
Also known as Coquille St Jacques
30 minutes Easy Serves 2
(Castell Howell Codes)
- 8069 16oz Potatoes peeled and cubed or use Peka Mashed Potato
- 96574 4 tbsp Butter
- 2203 2 tbsp Double Cream
- 10372 2 Shallots Finely Chopped
- 5770 Half a Leek
- 2 tbsp Plain Flour
- ½ cup Milk
- 31122 ¼ cup White Wine
- 46714 11oz Hand Dived Medium
- Scallops, drained and patted dry
- 61570 1 cup Welsh Cheddar Cheese Grated
Cook the potatoes until tender or as per instructions if using Peka. Drain the potatoes and mash with half the butter.
With an electric mixer, puree the potato mixture with the cream until smooth. Add more cream if needed. Season. Set aside in a piping bag fitted with a large star tip.
Preheat the oven to 180˚C.
Soften the shallots and leeks in remainder of the butter. Add the flour and cook out. Add the milk and wine and bring to a boil. Cook for 1 minute.
Remove from the heat and season.
Add the scallops and ½ the cheese. Stir to combine. Spoon the filling into four scallop shells or 4 small gratin dishes. Garnish the rim
with rosettes of mashed potatoes.
Sprinkle with the remaining cheese. Bake for about 10 minutes. Finish under the grill until the cheese and potatoes are golden brown
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