Coquille St Jacques | Seafood By Sykes

Ingredients

• 340 g Potatoes (Peeled and cubed)
• 2 tbsp Butter
• 30 ml Cream
• 300 g XL North American Roeless Scallops
• 1 pack Scallop Shells
• 2 Shallots (Finely chopped)
• 2 tbsp Plain Flour
• 125 ml Milk
• 60 ml White Wine
• 100 g Gruyere Cheese (Grated (Alternatively use strong cheddar))
• 1 small handful Chives (Finely Chopped)
• 1 small handful Dried Breadcrumbs