On the Coals Xmas Coquille St Jaques by Tommy Banks | Recipe by sousvidetools.com

Method

Coquille St Jacques

• Remove the scallop from the skirt and the shell.
• Wash in 2% salty water before patting dry.
• The scallops are best after being frozen, this will result in a better final texture.
• Once the scallop is ready, oil and season generously, place over hot coals on a low grill and cook until caramelised on the topside, set aside. 

White Wine Onions

• Slice the white onions thinly.
• In a saucepan, melt the butter and then add the onions and salt.
• The salt will help draw the water from the onions.
• Place a cartouche over the onions and cook over medium heat for 20 minutes.
• Remove the cartouche.
• Increase the heat and cook until caramelised.
• Once golden brown add the white wine and cook out until fully reduced.
• Remove and reserve until ready to use.

Mash Potato

• Add your mash to a saucepan.
• Over medium heat, add the butter and cream and combine until incorporated.
• Bring up to temperature gently so as to not split the mixture.
• Set aside and cool slightly before placing in a piping bag with a star nozzle.

Gruyere Cheese

Place around the mash and blowtorch once brought up to temperature.

To Serve

• Place a large spoonful of onions in the base of the concave side of a scallop shell.
• Top with a charred scallop
• Pipe mash potato around the rim of the shell
• Place pieces of cheese around the mash
• Place the shell over hot coals on the lower tier and cook until you see the moisture from the scallop bubble under the mash.
• Move the scallops to the middle tier and blowtorch the cheese until golden and crispy
• Remove from the grill and let the scallop rest for a few minutes.