Recipe - Queens Scallops Glazed In A Light Cheese Sauce

MASHED POTATO
1 pound Old potatoes; mashed with
2 ounce Butter
2 Egg yolks
2 fl Cream
Salt; pepper, nutmeg

SCALLOPS
8 ounce Queen scallops
1 teaspoon Chopped parsley
One half pt White wine
Juice from 1 lemon
1 ounce Chopped shallots
One half ounce Flour & One half ounce butter
mixed together
2 Egg yolks
4 fl Cream
2 ounce Cheddar cheese
1 Pinches paprika

Pipe the prepared mashed potato, using a star nozzle, on to two small
(starter) plates, shell or circle shape. Grill until lightly golden.

Place the shallots, white wine, chopped parsley and lemon juice in a
shallow pan and bring to the boil. Poach the scallops gently in the liquor
for a few minutes, remove and place scallops on a plate.

Reduce the liquor slightly and gradually whisk in the flour and butter
mixture. Blend together egg yolks and cream, pour into the sauce ensuring
that the liquor does not boil. Add the paprika and cheese.

Add the scallops to the sauce and spoon them into the centre of the piped
potato. Place the plates under a preheated grill and cook for a few
minutes until the surface of the sauce is golden brown.

Garnish and serve.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.