COQUILLES ST JACQUES

From the book 'Potato by James Martin'. "I used to take the mick out of French chefs saying this is their fancy fish pie, but it does taste bloody amazing! And just look at it… super indulgent, yes, but a classic that should never be forgotten."

METHOD

Preheat the oven to 200°C (180°C fan)/400°F/gas 6.
To make the white sauce, melt the butter in a pan, then whisk in the flour and cook out for 2 minutes. Add the milk and whisk to combine, then simmer until bubbling. Stir in the parsley.
Put the scallops and prawns into scallop shells and pour over the sauce. Set aside to cool.
Cook the potatoes in boiling salted water for 20 minutes until soft, drain and then pass through a ricer into a bowl. Mix with the butter and egg yolks.
Pipe the potato mixture around the edges of the scallop shells then sit on a baking tray and bake for 15–20 minutes.
Serve and enjoy!

Recipe credit from book: POTATO: Baked, Mashed, Roast, Fried by James Martin (Quadrille, £23) Photography: John Carey

What you will need

Serves: 6

Preparation: mins

Cooking: mins

50g butter
50g plain flour
500ml full-fat milk
1 small bunch of parsley, chopped
12 scallops
300g prawns

FOR THE TOPPING
600g potatoes, peeled and diced
50g butter
2 egg yolks

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