Coquilles Saint-Jacques with Omerto

500 ml (2 cups) potatoes, peeled and cubed

30 ml (2 tbsp) butter

30 ml (2 tbsp) 35/100 cream

Salt and pepper

Scallops

2 French shallots, chopped finely

30 ml (2 tbsp) butter

30 ml (2 tbsp) unbleached all-purpose flour

125 ml (1/2 cup) milk

60 ml (1/4 cup Omerto Sec or Moelleux

300 (11 oz) 15/25 medium-sized scallops, drained and patted dry

250 ml (1 cup) grated Gruyère cheese

Preparation: 25 minutes - Cooking time: 30 minutes - Serves 4

Preparation - Potato Purée

Fill a saucepan with cold water, add pinch of salt and cook potatoes until tender. Drain and break up the potatoes, adding the butter.

With an egg beater, purée the potatoes with cream until smooth. Add salt and pepper. Set aside in a pastry bag fitted with a large star tip.

Preheat oven to 180°C (350°F)

Scallops

In a saucepan, cook shallots in butter until soft. Add flour and cook 1 minute, stirring. Add milk, Omerto Sec or Moelleux and bring to a boil, whisking continually, for 1 minute. Remove from heat. Add salt and pepper, to taste.

Add scallops and 125 ml (1/2 cup) cheese. Blend well.

Divide scallop mixture among four coquilles St.Jacques shells or small gratin dishes. Garnish outer rim of each with mashed potatoes. Sprinkle with remaining cheese.

Bake in oven about 10 minutes. Place under the broiler until cheese and potato purée are bubbly and golden.

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Coquilles Saint-Jacques with Omerto