Instructions: Pipe the prepared mashed potato, using a star nozzle, on to two small

(starter) plates, shell or circle shape. Grill until lightly golden.

Place the shallots, white wine, chopped parsley and lemon juice in a shallow pan and bring to the boil. Poach the scallops gently in the liquor for a few minutes, remove and place scallops on a plate.

Reduce the liquor slightly and gradually whisk in the flour and butter mixture. Blend together egg yolks and cream, pour into the sauce ensuring that the liquor does not boil. Add the paprika and cheese.

Add the scallops to the sauce and spoon them into the centre of the piped potato. Place the plates under a pre-heated grill and cook for a few minutes until the surface of the sauce is golden brown.

Garnish and serve.

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