Coquille St Jacques and Scallops with White Port and Redcurrant Jelly - James Martin Chef

Ingredients

• 12 scallops
• 300g prawns
• 50g butter
• 50g plain flour
• 500ml milk
• 1 small bunch parsley, chopped
• 600g potato, diced
• 2 egg yolks
• 4 large scallops
• 100ml white port
• 100ml fish stock
• 300ml veal jus
• 2 Tbsp redcurrant jelly
• Pinch of cayenne
• 1 x 5 cm fresh ginger, peeled & julienned
• 2 carrots, peeled & julienned
• 1 leek, julienned
• 1 tbsp water
• 1 tbsp butter
• Preheat the oven to 200c
• To make the white sauce, melt the butter in a pan, whisk in the flour and cook for 2 minutes. Add the milk and whisk, then allow to simmer until bubbling. Stir in the parsley.
• Put the scallops and prawns into scallop shells, then pour over the sauce. Allow to cool.
• Cook the potato in salted boiling water until soft, then drain. Then, pass through a ricer. Mix with the butter, egg and yolks.
• Pipe the potato around the edges then sit on a baking tray and bake for 15 to 20 minutes.
• To make the sauce, heat the port, fish stock and veal jus. Reduce to a ⅓ and then add the cayenne and butter.
• Spoon the veg onto the centre of the plate, top with the cooked scallop. Then, spoon over the sauce and garnish with chervil.