Coquilles Saint Jacques à l’encre de seiche

You will no doubt rightly guess from the presentation of the dish in the photo that this is something I cook at the restaurant. Like all chefs we try to balance the menu, and depending on what’s in season, I like to include one or two shellfish options, above all scallops because they are consistently popular. As the saying goes, you eat with your eyes, so some of the elements in this dish have been chosen for their appearance as much as their flavour. Vitelotte potatoes have a lovely nutty