Method

Heat a frying pan on high to med, sear scallops both ends of the scallops in olive oil, do not cook through just colour only, they will be cooked later.

With the same pan cook the mushrooms, shallot & garlic until soft, de-glaze pan with wine, take off the heat & leave to one side.

Topping - Cut & boil potatoes with salt for 20 mins or until soft, pour into a cullender & leave until there is no more steam, mash potatoes or use a ricer to get a smooth paste, add butter, cream, chives, nutmeg salt & pepper, mix well & place in a piping bag, star nozzle is best.

Topping - Mix melted butter, pepper & breadcrumbs in a bowl & leave to one side.

Make a loose ball out of kitchen foil about the size of a orange for each scallop, place foil ball on a baking sheet & press the dished side of a scallop shell flat to hold it firm, repeat for each one.

Once shell is firm pipe potatoes topping mixture around the rim of the shell about 2 cm wide & high, then place in the centre 1 scallop meat in each.

Make the sauce, melt butter in a pan add flour & mix well with a whisk, add cream & Whisk to a smooth sauce, cook until thickened, add lemon juice & the wine mushroom mixture & stir well, add a little water if too thick.

Heat oven to 180'c spoon sauce mixture filling between the scallop meat & the potatoes wall, then sprinkle buttered breadcrumbs over the top & bake for 12 mins or until the sauce bubbles.