Recipe with Ratte du Touquet potatoes with a rosace of scallops
■ Cook the peeled potatoes in a pressure cooker with a handful of coarse salt for about 10 minutes.
■ Mash the cooked potatoes (with a fork or a potato masher).
■Add small cubes of very cold butter to the purée. Season with salt, white pepper, and a small amount of grated nutmeg.
■Add and mix the full-cream milk, added previously onto the potatoes-butter mixture to boil. The purée should now be very fluid. ■ Put the purée in a 1 litre single-walled siphon. It can be put in a bain-marie so that is does not need to be reheated (there will be no formation of crust or skin). Arrange in a glass.
■ Carefully clean the scallops (remove the coral and the bards).
■ Create rolls with the scallops by placing them head-to-toe in aluminium foil. Close the ends carefully. Leave them to cool for 30min in the fridge. Once they have been seized by the cold temperature, remove the aluminium foil and cut the rolls into thin slices. ■ Arrange 9 scallops in a circle to make the rosace in a shallow bowl.