Celtic Scallop Pic

(SERVES 4)

• 2 leeks, sliced
• 25 g/1 oz/2 tbsp low-fat spread
• 90 ml/6 tbsp fish stock, made with ¼ stock cube
• 50 g/2 oz/ ¼ cup very low-fat fromage frais
• 3 lean rashers (slices) streaky bacon, rinded and diced
• 175 g/6 oz/1 ½ cups baby scallops
• Salt and freshly ground black pepper
• 450 g/1 1b/2 cups mashed cooked potato
• 15 ml/1 tbsp chopped parsley

To serve:

• Crunchy Carrot Salad

Fry (sauté) the leeks in half the low-fat spread for 2 minutes., stirring. Add the stock, cover and simmer gently for 5 minutes until tender. Puree in a blender or food processor, then return to the saucepan. Stir in the fromage frais. Meanwhile, dry-fry the bacon until the juices run. Add the scallops and cook, stirring for 2 minutes until tender. Stir into the leek puree and reheat gently. Season to taste. Meanwhile, spoon the potato into `nests` in four individual shallow flameproof dishes. Dot with the remaining low-fat spread. Spoon the leek and scallop mixture into the centres. Flash under a hot grill (broiler) until the potato is browning and the top is glazed. Sprinkle with chopped parsley and serve with crunchy Carrot Salad.