Ingredients

• 50g/2oz butter
• 2 shallots
• peeled
• finely chopped
• 12 hand-dived scallops
• in their shells
• cut in half to create two thinner scallops (roes and trimmings reserved
• rounded halves of shells washed and reserved)
• 200ml/7fl oz white wine
• 300ml/10½fl oz fish stock
• 225ml/8fl oz double cream
• 2 tsp Dijon mustard
• 1 tbsp chopped fresh chives
• salt and freshly ground black pepper
• 1 large carrot
• peeled
• julienned
• 1 large courgette
• julienned
• 2 x 750g/1lb 10½oz cooked lobsters
• shell removed
• meat roughly chopped
• 25g/1oz fresh breadcrumbs
• 25g/1oz Gruyère
• finely grated

Directions

• Preheat the grill to a medium heat.
• Heat half of the butter in a pan over a medium heat. When the butter is foaming
• add the chopped shallots and fry for 2-3 minutes
• or until softened.
• Add the scallop roes and trimmings and the wine and bring to the boil. Reduce the heat until the mixture is simmering
• then continue to simmer until the volume of liquid has reduced by half.
• Add the fish stock and return the mixture to the boil. Return the mixture to a simmer
• and simmer for 1-2 minutes.
• Add the cream and mustard
• stir well
• and simmer for a further minute
• or until the cream has warmed through.
• Strain the mixture into a clean pan (discard the solids)
• sprinkle over the chives
• and season
• to taste
• with salt and freshly ground black pepper.
• Season the scallops
• to taste
• with salt and freshly ground black pepper.
• Heat a frying pan over a medium to high heat. When the pan is hot
• add the remaining butter.
• When the butter is foaming
• add the scallops
• in batches if necessary
• and fry for 15-20 seconds on each side
• or until just cooked through. Remove from the pan and set aside.
• Mix together the julienned carrot and courgette. Place small piles of the julienned vegetables into the washed scallop shells.
• Layer the scallops and lobster meat alternately in each of the shells
• arranging the shellfish layers in a fan shape. Spoon over the strained cream sauce.
• Mix the breadcrumbs and grated Gruyère together
• then sprinkle the mixture generously over each scallop shell.
• Transfer the filled scallop shells to the preheated grill and grill for 2-3 minutes
• or until the breadcrumbs are golden-brown and the cheese is bubbling. Serve immediately.