Coquille St. Jacques

this is defintely the best way to enjoy fresh scallops, i have had it on my menu since march, do try!!

• Ready In: 1 hr
• Serves: 4

Ingredients

• 400  g  fresh big size scallops
•  knob butter
• 200  g  of any waxy kind potatoes
• 2  tablespoons  white truffle oil
•  chopped chives
•  chicken stock
• 20  ml  fresh cream

Directions

1. boil potatoes in chicken stock until ready for puree.
2. sieve, retaining some of the stock.
3. add cream, truffle oil and knob of butter
4. puree till a bit runny and set aside.
5. heat pan add butter and grill scallops till nice golden brown colour has formed.
6. Use puree as base on the plate and put scallops on top.
7. decorate with chives.