Fri, 10 August 2018
Serves 4
Ingredients
24 lrg Scallops
2 Shallots, finely diced
1 Bunch of Thyme
400ml Cream
200ml White Wine
300g Grated Gruyere
1 Lemon
600g Peeled Potatoes
100g Butter
100ml Cream
100g Grated Gruyere
Olive Oil
Seasoning
Method
Gruyere Cream
For the sauce, add a little olive oil to a wide based pot and warm over a gentle heat. Add the shallots and thyme .
Gently sweat the shallots until see through and add the white wine and increase the heat.
Reduce the wine until it has lost half of its volume. Remove the bunch of thyme at this stage.
Now add the cream and bring this to a simmer, continue to simmer this until the cream has reduced by half and is now ready to take the cheese.
Remove the pot form the heat but keep close by as you will need to return it. Slowly add the grated cheese to the cream, whisking all the while to ensure it does not curdle.
Continue to add the cheese while whisking and return to the heat intermittently to ensure all the cheese melts evenly.
Set this to one side to cool a little.
Scallops and Potatoes
Steam Potatoes first while preparing the rest of the recipe
To prepare the scallops, remove the connective tissues and separate the roe. Set the roe to one side for adding later. Clean and dry each scallop and cut into quarters.
Place the scallops in a bowl and lightly season before coating in the sauce.
Now return to the steamed potatoes, it is best to run them through a mouli/food mill this gives the perfect riced mash. Add the cream and butter to a simmer and add to the mash, mix this in well with a beater. Put the mash into a piping bag.
Now mix the scallops with the gruyere sauce and divide them evenly across 8 empty scallop shells which will then give you 2 per person. Place the filling into the center as much as possible.
Now pipe the mash in a ruffle effect around the edge of the shell incasing the scallop filling. Top each shell off with a little of the remaining grated gruyere.
Place all the shells on a roasting tray and into a pre heated oven at 190 degrees for 7 minutes.
Now place the whole tray under a very hot grill just to finish
In a hot pan add a little butter, a drizzle of olive oil and add in the samphire along with the pre blanched asparagus. Toss this in the pan for about 1 minute before squeezing a little lemon juice over the top, season and remove from the pan. Place the samphire and asparagus around the plate before placing on the filled scallop shells.
