Shellfish: Scallops 04 by Recipe Cottage

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	Scallops 04

		Coquilles St. Jacques 6 - 8 scallops (fresh or frozen) 1 shallot or small onion, sliced salt 6 peppercorns 1/2 bayleaf scant 1/4 pint water squeeze lemon juice 2 tomatoes 1 oz butter 1 rounded Tbs flour 1/4 pint creamy milk 1 tsp finely chopped parsley brown breadcrumbs a little extra butter 1 lb potatoes 1/2 ozs butter 1 Tbs hot milk First make the potato puree. Peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter. Put scallops in a pan with the sliced shallot or onion, seasonings and bayleaf. Pour on the water, add the lemon juice and poach gently for 5 minutes. (Do not let the scallops boil because this toughens them.) Scald and skin the tomatoes, cut into four, remove seeds, then cut flesh in four again. Melt the butter in a pan, remove from hat and stir in the flour. Blend in the liquid strained from the scallops. Stir over a gentle heat until liquid starts to thicken, then add the milk and bring to the boil. Simmer for 2 - 3 minutes, taste for seasoning, then add prepared tomatoes and parsley. Slice or quarter the scallops and put into 4 - 6 buttered deep scallop shells; spoon over the sauce. Pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter. If you prepare dish early in the day, put it in a hot oven 400 F for 10 - 15 minutes to heat through. If freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.