Prep 50 mins
Cook 23 mins
When I was looking for another recipe, I found this. It's about 15 years since I made it. Memories soon came back. Delish!
- 1 lb potato
- 1⁄2 ounce butter
- 1 tablespoon milk, hot
- 6 -8 scallops
- 1 shallots or 1 small onion, sliced
- 6 peppercorns
- 1⁄2 bay leaf
- 1⁄4 pint water
- lemon juice
- 2 tomatoes
- 1 ounce butter
- 1 tablespoon flour, rounded
- 1⁄4 pint creamy milk
- 1 teaspoon parsley, finely chopped
- brown breadcrumbs
- First make the potato puree. Peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter.
- Put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf.
- Pour on the water, add the lemon juice and poach gently for 5 minutes.
- (Do not let the scallops boil because this toughens them.)
- Scald and skin the tomatoes, cut into four, remove seeds, cut flesh in four again.
- Melt the butter in a pan, remove from heat, and stir in the flour.
- Blend in the liquid strained from the scallops.
- Stir over a gentle heat until liquid starts to thicken; add the creamy milk and bring to the boil.
- Simmer for 2 or 3 minutes, taste for seasoning.
- Add prepared tomatoes and parsley.
- Slice or quarter the scallops and put into 4 to 6 buttered deep scallop shells; spoon the sauce over.
- Pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter.
- If you prepare dish early in the day, put it in a hot oven 400 degrees Fahrenheit for 10 to 15 minutes to heat through.
- If freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.