COQUILLES ST JACQUES

Preparation Method :

• Gently poach the scallops in enough water to cover and the vinegar for 4 to 5 minutes until tender. Drain and reserve the poaching liquid.
• Meanwhile, place the potatoes in a saucepan of salted water, bring to the boil and simmer for about 20 minutes until tender.
• Strain and reserve the cooking water. Mash the potatoes with a little of the cooking water and skimmed milk powder.
• Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring.
• Mix the remaining skimmed milk powder with the scallop poaching liquid and make up to about 500 ml with the potato cooking water.
• Gradually add enough of this liquid to make a fairly thick sauce.
• Put the drained scallops on their shells or in individual flameproof dishes. Put the potato into a piping bag fitted with a vegetable nozzle and pipe round the edge of the shells or dishes.
• Pour on the sauce and sprinkle the cheese over. Place under a preheated hot grill until the cheese has melted and lightly browned.