COQUILLES ST JACQUES

Serves 6

I used to take the mick out of French chefs saying this is their fancy fish pie, but it does taste bloody amazing! And just look at it… super indulgent, yes, but a classic that should never be forgotten.

Ingredients

50g butter

50g plain flour

500ml full-fat milk

1 small bunch of parsley, chopped

12 scallops

300g prawns

For The Topping

600g potatoes, peeled and diced

50g butter

2 egg yolks

Method

Preheat the oven to 200°C (180°C fan)/400°F/gas 6. To make the white sauce, melt the butter in a pan, then whisk in the flour and cook out for 2 minutes. Add the milk and whisk to combine, then simmer until bubbling. Stir in the parsley. Put the scallops and prawns into scallop shells and pour over the sauce. Set aside to cool. Cook the potatoes in boiling salted water for 20 minutes until soft, drain and then pass through a ricer into a bowl. Mix with the butter and egg yolks. Pipe the potato mixture around the edges of the scallop shells then sit on a baking tray and bake for 15–20 minutes.