Ingredients

• 300g/10½oz medium baking potatoes
• washed
• 8 scallops in the shell
• well scrubbed
• 500ml/18fl oz fish stock
• 2 free-range eggs
• yolks only
• 125g/4½oz butter
• 25g/1oz plain flour
• 150ml/5fl oz double cream
• 2 tbsp finely chopped chervil
• 50g/1¾oz Parmesan or gruyère cheese
• finely grated
• 50g/1¾oz fine breadcrumbs
• salt and freshly ground black pepper
• 75g/2¾oz butter
• 1 banana shallot
• finely chopped
• 1 large courgette
• julienned
• 1 large carrot
• julienned
• 1 leek
• trimmed and finely julienned
• 2 Little Gem lettuce
• leaves separated
• 2 tbsp finely chopped fresh chives
• 2 tbsp clear honey
• 2 tbsp white balsamic vinegar
• 50ml/2fl oz vegetable oil
• 1 tsp finely chopped shallot
• ½ garlic clove
• thinly sliced
• 1 tsp finely chopped fresh basil
• 1 tsp finely chopped fresh thyme leaves
• 1 tsp finely chopped fresh chives
• 1 tsp finely chopped fresh parsley
• dash of herb oil (optional)

Directions

• Preheat the oven to 220C/200C Fan/Gas 7. Prick the potatoes with a sharp knife
• then bake for 45 minutes
• or until cooked through.
• Meanwhile
• remove the scallops from their shells
• clean well and trim. Put the trimmings in a saucepan
• add the fish stock and warm through. Set aside.
• Clean four of the deep halves of the shells
• then put them in the oven for 2 minutes to dry out. Remove from the oven and put them on a baking tray on mounds of salt
• to keep them level.
• Leave the potatoes to cool for a few minutes
• then cut them in half and scoop out the flesh. Pass the flesh through a ricer into a bowl
• add the egg yolks and 25g/1oz butter
• then beat with a spatula until smooth. Season lightly with salt and pepper
• then spoon into a piping bag and pipe carefully around the edge of the four shells on the baking tray.
• Heat a saucepan until just hot. Melt 50g/1¾oz butter
• then stir in the flour and cook for 2 minutes to make a roux. Remove from the heat.
• Pour the warm fish stock through a sieve into the roux
• stirring all the time. Add the cream
• then return to the heat and bring to a simmer. Cook for 2 minutes
• whisking often
• until thickened. Season
• add the chervil and keep warm.
• Preheat the grill to high. Season the scallops with salt and freshly ground black pepper. Heat a frying pan until hot
• then add the remaining 50g/1¾oz butter and cook the scallops on each side for 1-1½ minutes
• or until golden-brown. Transfer them to kitchen paper to drain.
• For the vegetables
• heat a separate frying pan and add the butter. Once hot
• add the shallot and fry for 2 minutes. Add the courgette
• carrot and leek and fry for a further 1 minute.
• Put the vegetables into each scallop shell
• so that they are visible over the edge of the shell. Place two scallops in each shell on top of the vegetables. Cover generously with the roux-and-fish-stock sauce
• and sprinkle with the cheese and breadcrumbs.
• Put the baking tray with the scallops on under the grill for 1–2 minutes
• until the sauce is lightly glazed and the potato border pale golden.
• Meanwhile
• for the salad
• put the leaves and chives in a large bowl. Put all the remaining ingredients apart from the herb oil
• if using
• in a blender and whizz until smooth. Just before serving
• toss the leaves and chives in 4 teaspoons of the dressing. Serve the scallops
• drizzled with the herb oil
• if using
• with the salad.