Scallops au gratin

Serves 4

• 12 scallops, cut into ¾-inch pieces
• ¼ pint dry white wine
• ½ pint water salt and freshly ground black pepper
• 2 oz butter
• 2 shallots, finely chopped
• 4 tbsps flour
• 4 tsps chopped parsley
• ¼ pint single cream
• 1 ½ lb potatoes, boiled and mashed
• 2 oz fresh white breadcrumbs
• 3 oz cheese, grated

1. Place the scallops in a saucepan with the wine, water and seasoning to taste. Bring to the boil then simmer for about 10 minutes or until tender. Strain and reserve 14 oz of the cooking liquor.
2. Melt the butter in a clean saucepan. Add the shallots and cook for about 5 minutes until soft. Stir in the flour and cook for 1 minute. Gradually add the reserved liquor to make a smooth sauce. Bring to the boil and simmer for 2 minutes. Add the scallops, chopped parsley and cream. Adjust the seasoning and reheat gently but do not allow to boil.
3. Meanwhile, pipe or spoon the potato around the edge of four flameproof dishes or large scallop shells. Brown under the grill until golden. Spoon the scallop mixture into the centre. Mix the breadcrumbs and cheese together and sprinkle over the scallops. Lightly brown under a moderate grill and serve.

Cook's Tip: Scallops can be an expensive ingredient and are not always available fresh. If you don't want to use frozen scallops, you can economize by using 6 scallops along with 8 oz of cooked, delicate white fish such as sole or flounder, or replace the scallops with prawns.