Poached King Scallops with Parsley Mashed Potatoes and Cream and White Wine Sauce

The process of how to cook scallops requires above all that considerable attention be paid to the concept of ensuring that the scallops not be over-cooked. If scallops are in any way over-cooked, they will acquire an extremely unpleasant texture, as well as losing much of their delicate flavour, and prove to provide a decidedly unpleasant eating experience. This recipe for scallops poached in milk provides for a very defined cooking method and virtually ensures that the scallops may be enjoyed at their very best. Please note also that the orange, "Roe," or, "Coral," as it is more properly called is entirely edible and should be left attached where possible.

Ingredients (Per Person)

5 King Scallops (Coral attached)
Approximately half a pint of milk
2 large maris piper potatoes
1 tbsp double (heavy) cream
1 tbsp white wine
1 tbsp freshly chopped parsley plus a small sprig for garnish

Method

The first step is to peel the potatoes and chop them in to approximately one inch cubes. Put them in to a pan of boiling, salted water and simmer for twenty to twenty-five minutes, until soft. When the potatoes are almost ready, put the scallops in to a small pot and add enough cold milk to ensure they are fully covered. Put them on a moderate heat and simply leave them until the milk just begins to simmer. At this stage, the scallops are cooked and should be removed from the milk with a slotted spoon.

Drain the potatoes well and return them to the empty pot. Add about a tablespoonful of the warm scallop poaching milk (more can be added if and when required) and mash them thoroughly. Reserve a generous pinch of the chopped parsley for the sauce and add the remainder to the potatoes, stirring it through well.

The sauce will only take seconds to make. Add the wine to a very small saucepan and bring it up to a simmer. Add the cream and stir it in gently until the sauce returns to a simmer. Stir in the parsley and the sauce is ready to serve.

Spoon the mashed potatoes on to a plate and arrange in a flat disc. Add the scallops on top before pouring over the sauce. Garnish with the remaining sprig of parsley and serve immediately.

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