Jason’s Coquilles Saint-Jacques

Serves 3 You will need:

• 6 scallops in the shell • 50g unsalted butter • 1 shallot, finely sliced • 40g smoked bacon • 1 garlic clove, finely sliced • 100ml Noilly Prat vermouth • 250ml fish stock • 100ml double cream • 60g mushrooms, halved • Salt and freshly ground black pepper • 12 small tarragon leaves • 600g mashed potato • 25g Parmesan cheese, grated

1

Preheat the oven to 180°C, 350°F, Gas 4.

2

Cut away the orange roe from the scallops and discard it. Put the scallops to one side.

3

Melt 25g of the butter in a small saucepan, then add the finely sliced shallot, the smoked bacon and the finely sliced garlic and cook until softened. Add the Noilly Prat vermouth, and boil until it is reduced to a glaze, then add the fish stock, and boil until it has reduced by two-thirds. Add the double cream and boil for a minute, then pass the sauce through a fine sieve.

4

Melt the remaining 25g of butter in a small saucepan and saute the halved mushrooms.

5

Put one-half of each of the scallop shells on the worktop. Cut each of the scallops in half so they make two discs. Place two discs in the centre of each half-shell. Season the scallops with salt and freshly ground black pepper, and then place some of the mushroom halves on top of each one, along with 2 tarragon leaves. Finish each half-shell with 2-3 spoonfuls of the sauce.

6

Divide the mashed potato over the top of each shell and sprinkle with the grated Parmesan. Bake in the oven for six minutes, until golden-brown on top.