Ingreadient :

• 12 scallops
• 300g prawns
• 50g butter
• 50g plain flour
• 500ml milk
• 1 small bunch parsley, chopped
• 600g potato, diced
• 50g butter
• 2 egg yolks
• 4 large scallops
• 100ml white port
• 100ml fish stock
• 300ml veal jus
• 2 Tbsp redcurrant jelly
• 50g butter
• Pinch of cayenne
• 1 x 5 cm fresh ginger, peeled & julienned
• 2 carrots, peeled & julienned
• 1 leek, julienned
• 1 tbsp water
• 1 tbsp butter
• chervil

Direction :

1. Preheat the oven to 200c
2. To make the white sauce, melt the butter in a pan, whisk in the flour and cook for 2 minutes. Add the milk and whisk, then allow to simmer until bubbling. Stir in the parsley.
3. Put the scallops and prawns into scallop shells, then pour over the sauce. Allow to cool.
4. Cook the potato in salted boiling water until soft, then drain. Then, pass through a ricer. Mix with the butter, egg and yolks.
5. Pipe the potato around the edges then sit on a baking tray and bake for 15 to 20 minutes.
6. To make the sauce, heat the port, fish stock and veal jus. Reduce to a ⅓ and then add the cayenne and butter.
7. Saute the ginger, carrot and leek in 1 tbsp of water and 1 tbsp of butter then add the redcurrant, season (you may need to add a further splash of water). Pan fry the scallops in butter and splash of veg oil for 1 minute on each side.
8. Spoon the veg onto the centre of the plate, top with the cooked scallop. Then, spoon over the sauce and garnish with chervil.