Tony’s coquilles St Jacques with a kick of spice taste amazing served with a fresh, dry and light white wine like our Loire Muscadet.
Tony Singh
Born and raised in Leith, Tony is a chef and restaurateur best known for making fresh, in-season Scottish produce the star of his dishes. He received an OBE in the 2017 New Year Honours list for his services to the food and drink industry.
1HR
Total time
Ingredients
Servings
4
For the potato topping
700 g
potatoes, peeled, cubed
50 g
M&S Collection Farmhouse British butter
50 ml
double cream
1 bunch
chive, finely chopped
1 handful
coriander, finely chopped
1 pinch
chilli powder
50 g
cashew nuts, toasted, finely chopped
For the spice mix
3
shallots, finely chopped
1 clove
M&S Remarksable Value garlic, crushed
2 cm
root ginger, finely chopped
100 ml
M&S Prosecco
or white wine
1/2 tsp
mustard seeds
1/4 tsp
chilli flakes
1/4 tsp
ground turmeric
1 handful
coriander, chopped
1
lime
juice only
For the scallop filling
50 g
M&S Collection Farmhouse British butter
50 g
M&S Remarksable Value plain flour
1 tin
(400 ml)
(400 ml)
coconut milk
1 pack
(300 g)
(300 g)
M&S raw Canadian scallop
defrosted and dried on kitchen paper, and sliced in half through the middle to form thin rounds
50 g
parmesan
50 g
white breadcrumbs
Nutrition per serving
Calories
973kcal
Fat
56.2 g
Saturates
37.8 g
Sugars
3.4 g
Salt
581.8 mg
