Iceland Scallos with White Wine Sauce

4 servings

Ingredients:
250 g [8,8 oz] Iceland scallop (or mussels)
8 pastry shells or empty Iceland scallop shells
Broth:
about 2 dl  [0,4 pt] white wine
1 bay leaf
8 peppercorns
White wine sauce:
2 tablespoons butter
2 tablespoons flour
2 dl  [0,4 pt] cream
Duchesse:
300 g [10,5 oz] potatoes
2 eggs
nutmeg
salt
sauce hollandaise (optional)
Accessories:
baguettes
salad

Approach

[1] Boil peeled potatoes. and press them through a sieve. Add the eggs and nutmeg. Stir well, and fill the mixture (duchesse) in a piping bag. Build a frame around the edge of the pastry/scallop shells (see picture)

[2] Boil the Iceland scallop meat with bay leaf, peppercorns, a little salt and white wine for 3-5 minutes. Pick the scallop meat out of the broth and put it on a plate.

[3] Make a white wine sauce of butter, flour and the broth. Boil the sauce for about 10 minutes. then add a little cream.

[4] Put scallops meat in the shells and pour the sauce over it. Put the shells in the oven at 250° C / 480° F until they have got a golden brown colour (about 5 minutes).

[5] If you want to make the dish extra nice, you can glazed the chells with sauce hollandaise before the gratinating.

[6] Serve with  thick baguette slices and salad.