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Ingredients
  • subheading: Mashed Potatoes:
  • 2 cups (340 g) russet potatoes, peeled and cubed
  • 2 tbsp butter
  • 2 tbsp (30 ml) 35% cream
  • subheading: Scallop Filling:
  • 2 shallots, finely chopped
  • 2 tbsp butter
  • 2 tbsp unbleached all-purpose flour
  • ½ cup (125 ml) milk
  • ¼ cup (60 ml) white wine
  • 11 oz (300 g) medium scallops, size 15 to 25, drained and patted dry
  • 1 cup (100 g) Gruyère cheese, grated
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