French-Style Baked Scallops with Mashed Potatoes
A French baked dish featuring scallops and mashed potato as the primary ingredients, prepared with a creamy mushroom sauce and shredded cheese.
Ingredients
salt
1/4 tsp
ground white pepper
a pinch
large Japanese scallops
2
mashed potatoes (recipe on page 29)
200 g
onion
1/4
mushrooms
6
unsalted butter
10 g
white sauce (recipe on page 16)
4 tbsp
heavy cream
50 ml
grated cheese
50 g
Instructions
1
Step 1
Remove the scallop meat and place it and the shells separately in boiling water. Blanch until cooked, about 3 minutes, then drain, rinse, and set aside.
2
Step 2
Load the mashed potatoes into a piping bag. Pipe them into the scallop shells, then place a scallop in the center of each and set aside.
3
Step 3
Peel, wash, and finely chop the onion. Wash and slice the mushrooms, then set both aside.
4
Step 4
Preheat the oven to 185°C with both top and bottom heat elements on.
5
Step 5
Melt the unsalted butter in a skillet over low heat. Add the sliced onion and mushrooms and sauté until fragrant. Stir in the white sauce and heavy cream, bring to a simmer, and season with salt and white pepper. Turn off the heat to finish the sauce.
6
Step 6
Spoon the sauce over the scallops, sprinkle with grated cheese, and bake in the oven for 4–5 minutes.
