METHOD
1. Prepare the scallops:
- If the scallops are in shells, carefully separate the meat from the shells, rinse, and pat dry. If the scallops are already cleaned, simply rinse them.
- Preheat the oven to 200°C.
- Brush the scallops with olive oil, season with salt, pepper, add minced garlic (optional), and drizzle with lemon juice.
- Place the scallops on a baking tray (or in shells if using) and bake for 8–10 minutes until golden. Be careful not to overcook to keep the scallops tender.
2. Prepare the mashed potatoes:
- Peel the potatoes, cut them into cubes, and boil in salted water until tender (about 15–20 minutes).
- Drain the water, add butter and milk. Mash the potatoes until smooth. Season with salt and pepper to taste.
3. Prepare the creamy cheese sauce:
- In a small saucepan, melt the butter, add the flour, and cook for 1–2 minutes, stirring constantly.
- Gradually pour in the cream, stirring continuously to avoid lumps.
- Add the grated cheese, stirring until fully melted. Season with salt and pepper. Bring the sauce to a boil, then remove from heat.
4. Assemble the dish:
- Place a portion of mashed potatoes on serving plates.
- Arrange the baked scallops (in shells or without) next to the potatoes.
- Drizzle the scallops with the creamy cheese sauce.
- Top with salmon or trout caviar.
- Garnish with fresh herbs.
5. Serving:
- Serve the dish immediately while warm. You can also garnish with lemon wedges for an extra touch.
Notes:
- For a richer flavor, you can add a splash of white wine or garlic to the sauce.
- If using scallops in shells, serve them directly in the shells for an impressive presentation.
Enjoy your meal!
