Jacket Scallops

INGREDIENTS

For the crumb topping

3 tbsp panko breadcrumbs

2 tbsp chopped fresh parsley

1 tbsp grated Gruyère

1 tbsp cold butter

Salt and pepper

For the scallops

4 large scallops, cleaned (no roe) with shells

2 peppercorns

1 bay leaf

1 tsp lemon juice

For the sauce

1 tbsp butter

1 small stick of celery, finely diced

1 small leek, finely diced

50ml white wine

2 tbsp double cream

METHOD

1. For the crumb topping, whizz the panko breadcrumbs and parsley in a food processor until green. Add the cheese and butter, then whizz again until combined but still crumbly. Season to taste with salt and pepper, then set aside.

2.For the scallops, place the cleaned scallops in a medium saucepan of cold water. Add the peppercorns, bay leaf and lemon juice. Poach for 5 minutes over a medium heat, then transfer the scallops to a plate.

3.For the sauce, melt the butter in a shallow frying pan over a medium heat. Add the celery and leek and cook for 3 to 4 minutes, or until the vegetables are soft.

4.Add the white wine and cream to the pan for the sauce and let the mixture bubble for 5 minutes, turning down the heat if the vegetables start to brown.

5.Place the poached scallops on the shells, cover them with the sauce, then scatter over a generous helping of the crumb topping.

6.Place the filled shells over every other hole in a muffin tin. This stops them wobbling and spilling over while cooking. Brown the jacket scallops under the grill for 3 minutes or so, until golden and bubbling, then serve hot.