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1
First make the potato puree. Peel and boil potatoes, drain and dry them, then beat them to a puree with the milk and butter.
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2
Put scallops in a pan with the sliced shallot or onion, salt, peppercorns, and bayleaf.
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3
Pour on the water, add the lemon juice and poach gently for 5 minutes.
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4
(Do not let the scallops boil because this toughens them.)
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5
Scald and skin the tomatoes, cut into four, remove seeds, cut flesh in four again.
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6
Melt the butter in a pan, remove from heat, and stir in the flour.
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7
Blend in the liquid strained from the scallops.
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8
Stir over a gentle heat until liquid starts to thicken; add the creamy milk and bring to the boil.
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9
Simmer for 2 or 3 minutes, taste for seasoning.
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10
Add prepared tomatoes and parsley.
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11
Slice or quarter the scallops and put into 4 to 6 buttered deep scallop shells; spoon the sauce over.
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12
Pipe potato puree around each shell, sprinkle lightly with brown breadcrumbs and a few tiny shavings of extra butter.
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13
If you prepare dish early in the day, put it in a hot oven 400 degrees Fahrenheit for 10 to 15 minutes to heat through.
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14
If freshly cooked and scallops, potatoes and sauce are hot, put under the grill to glaze and brown the potatoes.
