Coquille St. Jacques

Directions

1. 1
   boil potatoes in chicken stock until ready for puree.
2. 2
   sieve, retaining some of the stock.
3. 3
   add cream, truffle oil and knob of butter
4. 4
   puree till a bit runny and set aside.
5. 5
   heat pan add butter and grill scallops till nice golden brown colour has formed.
6. 6
   Use puree as base on the plate and put scallops on top.
7. 7
   decorate with chives.