- 1 pack of Young’s Prawns & Scallops – defrosted and drained
- 4 Coquille shells – washed
For the Sauce:
- 40g (1.4 oz) unsalted butter
- 2 shallots - finely chopped
- 100ml (3.38 fl oz) Noilly Pratt (Or a Vermouth of your choice)
- Juice of ½ a lemon
- Sea salt and ground pink pepper
- 1tbsp fresh chives - chopped
- 250ml (8.45 fl oz) of double cream
For the Brioche Crust:
- 60g (2.1 oz) brioche bread
- 60g (2.1 oz) cheddar cheese – grated
- 20g (0.7 oz) unsalted butter - melted
- Sea salt and ground black pepper
- Handful of samphire - well washed
- Knob of butter
- To make the sauce - sweat the shallots in the butter until soft, add the Noilly Pratt and reduce by half. Add the cream and bring to the boil - cook until slightly thickened. Add the lemon juice and finish with the lemon and pink peppercorn butter (Monter Au Beurre, as provided in pack). Stir in the chopped chives.
- Blanch the samphire in boiling water for 2-3 minutes, drain and toss in the butter.
- To make the crust – place the brioche in a food processor and pulse until finely chopped, mix together with the cheese and melted butter and season.
- Pre-heat the oven to 200°C/Fan 180°C.
- Divide the samphire, scallops and prawns between the shells and spoon over the sauce. Top with the brioche and cheese mix.
- Nest the filled shells onto scrunched up foil on a baking tray and bake in the oven for 12-15 minutes until golden brown and bubbling.
Preparation time: 25 mins
These are an ideal fish starter that is bound to impress your guests.