M&S RECIPE INSPIRATION
Tony Singh’s coquilles St Jacques à la Pondicherry
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
Ingredients
For the potato topping:
- 700g potatoes, peeled and cubed
- 50g butter
- 50ml double cream
- Bunch chives, finely chopped
- Handful coriander, finely chopped
- Pinch chilli powder
- 50g cashew nuts, toasted and finely chopped
For the spice mix:
- 3 shallots, finely chopped
- 1 clove garlic, crushed
- 2cm piece ginger, finely chopped
- 100ml sparkling or white wine
- ½ tsp mustard seeds
- ¼ tsp chilli flakes
- ¼ tsp turmeric
- Handful coriander, chopped
- 1 lime, juice only
For the scallop filling:
- 50g butter
- 50g plain flour
- 1 tin (400ml) coconut milk
- 1 pack (300g) M&S raw Canadian scallops, defrosted and dried
- on kitchen paper, and sliced in half through the middle to form
- thin rounds
- 50g parmesan, grated
- 50g dry breadcrumbs
Method
- Preheat the oven to 180°C/160°C/gas mark 4.
- Bring a pan of salted water to the boil and cook the potatoes until tender. Drain, then return to the pan and cook over a gentle heat for 1 minute to dry out any excess moisture.
- Pass the potatoes through a sieve. Add the remaining topping ingredients, mix well and transfer to a large piping bag fitted with a large star-shaped nozzle. Set aside.
- To make the spice mix, combine all the ingredients in a small bowl and set aside.
- For the filling, melt the butter in a clean pan. Add the flour and cook, stirring constantly, for a couple of minutes. Add the milk and coconut milk and whisk constantly until the mixture thickens and just reaches the boil. Remove from the heat, add the spice mix and season, then add the scallops.
- Spoon the mixture into 4 gratin dishes or scallop shells, putting any leftovers in an extra dish if your scallop shells are small. Pipe the potato mixture around the edge of each dish or shell.
- Sprinkle over the parmesan and breadcrumbs and place onto a baking tray. Cook in the oven for 10 minutes. If necessary, place under the grill to brown a little more before serving.
