Coquille St. Jacques

Ingredients

• 400 g fresh big size scallops
• knob butter
• 200 g of any waxy kind potatoes
• 2 tablespoons white truffle oil
• chopped chives
• chicken stock
• 20 ml fresh cream

Directions

1. 1

   boil potatoes in chicken stock until ready for puree.

2. 2

   sieve, retaining some of the stock.

3. 3

   add cream, truffle oil and knob of butter

4. 4

   puree till a bit runny and set aside.

5. 5

   heat pan add butter and grill scallops till nice golden brown colour has formed.

6. 6

   Use puree as base on the plate and put scallops on top.

7. 7

   decorate with chives.