Devilled Seafood with Duchess Potatoes

  • Devilled Seafood with Duchess Potatoes
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Rated 5 out of 5 based on 1 votes


  • 10 x scallops
  • 8 x green prawns
  • 30 g butter
  • 2 Tbls plain flour
  • 1 1/4 cup milk
  • 1/3 cup cream
  • 2 Tbls tomato paste
  • 1 tspn sugar
  • 1 Tbls tasty cheese grated
  • 1 Tbls white wine
  • 2 Tbls parmesan, grated
  • 1/2 tspn paprika
  • 1 splash tabasco
  • 1 splash worcestershire sauce
  • 1/4 tspn mustard
  • 1 splash lemon juice
  • 300 g potato
  • 2 x egg yolk
  • 1 Tbls butter, melted
  • 1/2 Tbls milk ( or a little more as needed
  • 1/2 Tbls water


Duchess Potatoes

Peel and steam potatoes until cooked, mash and pass through a sieve, add 1 egg yolk and 1 Tbs of melted butter, mix well, season with salt and pepper.
Pipe into a heart shape on an oven proof plate, mix 1 egg yolk with water and brush potato heart to glaze.
Bake at 200C until very lightly browned.

Devilled Seafood

Melt butter over a low heat, add flour and cook for a minute. Add milk blend to a smooth paste ,stir over medium heat until thickened. Add tomato paste, sugar, worcestershire sauce, tabasco sauce and mustard, stir well to combine.
Add cream tasty cheese and heat gently until cheese has melted.
Heat a fry pan, melt a little butter, lightly brown seafood ( do not overcook), add wine cook 1 minute. Combine seafood and sauce, season with lemon juice to taste.
Spoon seafood into the Duchess Potato shape, sprinkle with parmesan and paprika, place under grill until cheese browns (take care not to overcook the duchess potato)

Serves 2

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  • I cooked this for our aniversary dinner, it was absolutely delicious


    by Ian McDonnell on 09/02/2013, 19:28
    Ian McDonnell