Recipe Inspiration

Ingredients...

Mashed Potatoes

500g russet potatoes - peeled and cubed

75g butter

75ml cream

Scallop Filling

200g shallots, finely chopped

30g butter

400ml cold water

50g Essential Cuisine Béchamel Sauce Mix

15g Essential Cuisine Lobster Glace

150ml white wine

750g medium scallops

250g Gruyere cheese, grated

Method...

Mashed Potatoes

1. In a pot of salted water, cook the potatoes until tender. Drain. With a masher, coarsely crush the potatoes with the butter.

2. With an electric mixer, purée the potato mixture with the cream until smooth. Add more cream, if needed. Season with salt and pepper. Set aside in a pastry bag fitted with a large star tip.

3. With the rack in the middle position, preheat the oven to 180°C.

Scallop Filling

1. In a pot, soften the shallots in the butter. In a separate pot add the cold water and Essential Cuisine Béchamel Sauce Mix, bring to the boil slowly over a medium heat. Add the Essential Cuisine Lobster Glace. Remove from the heat. Season with salt and pepper. Add the scallops and ½ the cheese of the cheese. Stir to combine.

2. Spoon the filling into 10 scallop shells or 10 small gratin dishes. Garnish the rim with rosettes of mashed potatoes. Sprinkle with the remaining cheese. Bake for about 10 minutes. Finish under the broiler until the cheese and potatoes are golden brown.