KINGHAT ST-JACQUES (SCALLOP)

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Preparing time: 30 min
Cooking time 30 min
Starter serving 4

Preheat oven to 200C/Gas 6/fan 180C

Ingredient

Scallop filling

200g frozen small scallop
1 cup of milk ( if using wine half a cup of milk and half white wine)
2 tablespoon of butter
1  shallot finely chopped
2tablespoon of all-purpose flour
1 cup of gruyere cheese grated

Mashed potatoes

500g of russet potatoes
2 tablespoon of butter
Salt and black pepper to taste

Preparing the mashed potatoes

Cut the potatoes into cube in a pot of boiling water cook the potatoes until tender. Drain and mash with the butter. Using an electric mixer, puree the potatoes until creamy smooth. Season with salt and pepper. Set in a pastry bag fitted with large star nozzle.

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Preparing the scallop filling

In a saucepan on medium heat, soften the shallots in butter.

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Add the flour and stair for 1 min constantly. Using a whisk, stir in the milk and if using wine and bring to a boil. Cook for 1 min.

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remove from the heat. Season with salt and pepper.

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Then add the scallops and ½ cup of the cheese. Stir to combine.

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Spoon the filling into four scallop shells or four small gratin dishes.

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Pipe the rim with mashed potatoes.

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Sprinkle with the remaining cheese.

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Bake for about 15-20 minutes. Or until the cheese and potatoes are golden brown.

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Serve immediately.

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kinghat

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