Recipe: Parmentière de St Jacques

1 Remove your baking sheet from the oven, preheat to 355°F (180°C) (th 6).
2/ On your sheet, arrange 5 small piles of coarse salt where you will place your potatoes wrapped in aluminum foil then place them in the middle of the oven for approximately 50 minutes.
3/ Cut your scallops in two lengthwise, make a small knife cut in the coral to prevent them from bursting during cooking.
In a pan, pour 0.3 cup (8 cl) of olive oil, when it is very hot, place your scallops, salt and pepper for 1 minute of cooking, then remove from heat, pour the remaining 0.5 cup (12 cl) of olive oil, and cover.
4/ In a saucepan, heat the milk, salt then add the ½ cloves of garlic or your garlic chives and your turmeric, bring to a boil then remove from heat and cover (infusion).
5/ Test the cooking of your potatoes (a thin knife should pierce them) then remove them and cut them in two lengthwise, hollow them out with a large spoon.
Pour this puree into a vegetable mill with fine grid, pass it over a saucepan.
6/ Transfer your scallop shells to a dish making sure to keep the excess oil remaining in the pan.
7/ Put your puree saucepan on the heat and with a wooden spatula, dry it out, then add the remaining oil from the pan, stir with a whisk, finally pour your strained milk and continue beating until perfect consistency, adjust seasoning.
8/ In an ovenproof dish, spread a first layer of puree, arrange half of the scallops over the entire surface, make another thin layer of puree and the rest of the scallops, finish with the rest of your puree, make a small decoration with a spatula, sprinkle with your fine breadcrumbs to gratine for 20 minutes at 180° (30 minutes if you prepare it in advance).