INGREDIENTS

6 large sea scallops, in shell
2 cups mona lisa potatoes, peeled and diced
1 cup grated Gruyère
1 cup coconut or creme fraiche
2 tablespoons fresh lemon juice
6 tablespoons butter or ghee
2 tablespoons almond flour
2 tablespoons parsley, diced
3 shallots, finely chopped
Fresh ground black pepper
Sea salt

Steps

Boil potatoes in pot of salted water until soft, drain and mash.
Add ½ cup cream, 3 tablespoons of butter, salt and pepper, purée until smooth (if needed add more cream).
Transfer to pastry or ziploc bag, set aside.
Heat shallots, 3 tablespoons of butter in saucepan over medium heat until translucent.
Add in flour and cook for 1 minute, stirring constantly.
Add in cream, lemon juice, salt and pepper and cook on medium for 1 minute, stirring until sauce thickens.
Add scallops and ½ cup of cheese to mixture and cook until barely tender, about 2 minutes.
Divide mixture among 6 cleaned scallop shells or shallow gratin dishes.
Fill rims of shells with potato mixture in rosettes and sprinkle with the remaining cheese.
Finish under the broiler until the cheese and potatoes are golden brown, about 3-4 minutes.
Garnish each with parsley.