Coquille St. Jacques

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 400 g fresh big size scallops
• knob butter
• 200 g of any waxy kind potatoes
• 2 tablespoons truffle oil
• chopped chives
• chicken stock
• 20 ml fresh cream

Recipe

• 1 boil potatoes in chicken stock until ready for puree.
• 2 sieve, retaining some of the stock.
• 3 add cream, truffle oil and knob of butter
• 4 puree till a bit runny and set aside.
• 5 heat pan add butter and grill scallops till nice golden brown colour has formed.
• 6 use puree as base on the plate and put scallops on top.
• 7 decorate with chives.