Scallops Topped with Welsh Cheese & Leeks

INGREDIENTS:
8069 16oz Potatoes peeled and cubed or use Peka Mashed Potato
96574 4 tbsp Butter
2203 2 tbsp Double Cream
10372 2 Shallots Finely Chopped
5770 Half a Leek
2 tbsp Plain Flour
½ cup Milk
31122 ¼ cup White Wine
46714 11oz Hand Dived Medium Scallops, drained and patted dry
61570 1 cup Welsh Cheddar Cheese Grated

METHOD:
Cook the potatoes until tender or as per instructions if using Peka. Drain the potatoes and mash with half the butter.

With an electric mixer, puree the potato mixture with the cream until smooth. Add more cream if needed. Season. Set aside in a piping bag fitted with a large star tip.

Preheat the oven to 180˚C.

Soften the shallots and leeks in remainder of the butter. Add the flour and cook out. Add the milk and wine and bring to a boil. Cook for 1 minute.

Remove from the heat and season.

Add the scallops and ½ the cheese. Stir to combine. Spoon the filling into four scallop shells or 4 small gratin dishes. Garnish the rim
with rosettes of mashed potatoes.

Sprinkle with the remaining cheese. Bake for about 10 minutes. Finish under the grill until the cheese and potatoes are golden brown.

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