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Mashed Potatoes

750g potatoes, peeled and cubed

2 tablespoons butter

2 tablespoons double cream

Salt and pepper


Scallop Filling


2 shallots, finely chopped

2 tablespoons butter

2 tablespoons plain flour

125 ml milk

60 ml white wine

300 g medium scallops, size 15-25, drained and patted dry

1 cup grated Gruyère cheese



Mashed Potatoes:


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

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

With the rack in the middle position, preheat the oven to 180 °C (350 °F).


Scallop Filling


In a saucepan, soften the shallots in the butter. Add the flour and cook for 1 minute, stirring constantly. Add the milk and wine and bring to a boil, stirring with a whisk. Cook for 1 minute. Remove from the heat. Season with salt and pepper. Add the scallops and 125 ml (½ cup) of the cheese. Stir to combine.

Spoon the filling into four scallop shells or four small gratin dishes. Pipe the mashed potatoes over the scallop mixture covering the whole of the shell. Sprinkle with the remaining cheese. Bake for about 10 minutes. Finish under the grill until the cheese and potatoes are golden brown.