Scallops thermidor from Fish etc.: the ultimate book for seafood lovers by Mark Hix

Name: Scallops thermidor from Fish etc.: the ultimate book for seafood lovers by Mark Hix
Ingredients: 200 ml fish stock (or ¼ good-quality fish stock cube dissolved in that amount of hot water); 4 shallots, finely chopped; 100 ml white wine; 2 tsp English mustard; 350 ml double cream; 200 g spinach, stalks removed; good knob of butter; 40 g Cheddar cheese, grated; 12 medium-sized scallops, cleaned and the shells reserved; 20 g freshly grated Parmesan cheese; salt and freshly ground white pepper; 1 egg yolk; 1 tsp chopped tarragon; 1 tbsp olive oil

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Scallops, with their firm texture and sweet flavour, lend themselves to many types and styles of cooking. Ask your fishmonger if he has some seaweed and use it on the plates under the scallop shell...

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Scallop shell

Ingredients

200 ml fish stock (or ¼ good-quality fish stock cube dissolved in that amount of hot water)
4 shallots, finely chopped
100 ml white wine
2 tsp English mustard
350 ml double cream
200 g spinach, stalks removed
good knob of butter
40 g Cheddar cheese, grated
12 medium-sized scallops, cleaned and the shells reserved
20 g freshly grated Parmesan cheese
salt and freshly ground white pepper
1 egg yolk
1 tsp chopped tarragon
1 tbsp olive oil