Ingredients
Four Scallops in their shells
Four medium sized potatoes, peeled and boiled
Double cream
Butter
Salt & pepper
Black Cow Deluxe Cheddar, 200g
White wine, 100ml
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Serves four
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Step by Step
Mash your boiled potatoes, and add salt, pepper to taste.-
Add a tablespoon of butter, splash of cream, 100g of grated Black Cow cheddar into the mash potato
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Put the mash into a piping bag. (Can use a zip lock bag with the corner cut off, if you don’t have a piping bag.)
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Pour white wine into a sauce pan to lightly poach the scallops
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Add the scallops to the wine (cider can be used as well) cook for 30 seconds
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Add a pinch of salt to the wine.
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Pipe the mash around the outer area of scallop shells, making a ring, leaving a hole in the middle.
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Remove the scallops from the wine and place them on a kitchen paper towel.
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Simmer the wine, until it has reduced till there is almost nothing left.
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Whilst the wine is simmering, put the shells under the grill to warm up.
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Add two tablespoons of double cream to the wine, stir it, then add the Black Cow cheddar.
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When the sauce thickens, it is ready.
Take the shells out from under the grill and place the scallops into the middle of the shells.
Spoon the cream sauce on top of the scallops then put back under the grill.
Take the shells out from under the grill and sprinkle a generous amount of Black Cow cheddar, then return to the grill.
Remove from the oven once the mash has gone golden brown and the cheese is bubbling.
Click here to buy Black Cow Deluxe Cheddar Cheese
-
Put the mash into a piping bag. (Can use a zip lock bag with the corner cut off, if you don’t have a piping bag.)
-
Pour white wine into a sauce pan to lightly poach the scallops
-
Add the scallops to the wine (cider can be used as well) cook for 30 seconds
-
Add a pinch of salt to the wine.
-
Pipe the mash around the outer area of scallop shells, making a ring, leaving a hole in the middle.
-
Remove the scallops from the wine and place them on a kitchen paper towel.
-
Simmer the wine, until it has reduced till there is almost nothing left.
-
Whilst the wine is simmering, put the shells under the grill to warm up.
-
Add two tablespoons of double cream to the wine, stir it, then add the Black Cow cheddar.
-
When the sauce thickens, it is ready.
Take the shells out from under the grill and place the scallops into the middle of the shells.
Spoon the cream sauce on top of the scallops then put back under the grill.
Take the shells out from under the grill and sprinkle a generous amount of Black Cow cheddar, then return to the grill.
Remove from the oven once the mash has gone golden brown and the cheese is bubbling.
Click here to buy Black Cow Deluxe Cheddar Cheese
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