Lohi- tai taimenkaviaari, paistettuja kampasimpukoita kuorissa, perunamuusia ja kermajuustokastiketta

Ingredients

• 8large scallops, in their shells or shucked
• 30 ml (2 tbsp)olive oil
• to tastesalt and pepper
• 1garlic clove (optional)
• 5 ml (1 tsp)lemon juice
• 500 gpotatoes
• 50 gbutter
• 100 mlmilk
• 200 mlcream (20% fat)
• 50 ghard cheese, such as Parmesan or Cheddar
• 5 ml (1 tsp)plain flour
• 5 ml (1 tsp)butter
• to tastesalt and pepper
• 100 gsalmon or trout roe
• to garnishfresh herbs, such as dill or parsley

Instructions

1. 1

   Prepare the scallops

   If the scallops are in their shells, carefully remove the meat, rinse it and pat it dry. Rinse shucked scallops as well. Heat the oven to 200°C. Brush the scallops with olive oil, season with salt and pepper, add the minced garlic if using, and drizzle with lemon juice. Arrange them on a baking tray and bake for 8 minutes, taking care not to overcook them.

2. 2

   Make the mash

   Peel the potatoes and cut them into cubes. Boil in salted water until tender, about 15–20 minutes. Drain, add the butter and milk, and mash until smooth. Season with salt and pepper to taste.

3. 3

   Make the sauce

   Melt the butter in a small saucepan, add the flour and cook for 1–2 minutes, stirring continuously. Gradually pour in the cream, stirring as you go to prevent lumps. Stir in the grated cheese until fully melted, then season with salt and pepper. Bring the sauce to the boil and take it off the heat.

4. 4

   Assemble the plates

   Spoon a portion of mash onto each serving plate. Arrange the baked scallops beside it, in their shells if you like, and spoon the creamy cheese sauce over the scallops. Top with salmon or trout roe and fresh herbs.

5. 5

   Serve warm

   Serve the dish straight away while warm. Lemon slices can be added as a garnish.

What is this scallop and caviar dish?

This is a composed seafood plate rather than a single traditional stew or casserole: baked scallops sit alongside potato mash, a rich cheese sauce and a spoonful of roe. Its Finnish title describes that combination, though the recipe itself does not specify a particular regional origin.

The method keeps the scallops’ cooking brief, while the mash and sauce provide a soft, mellow base for the roe’s salty pop.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 28g protein, 37g carbs, 32g fat.

The potatoes and milk provide most of the carbohydrates, while butter, cream, cheese and olive oil contribute much of the fat. Scallops and roe supply protein, with additional protein from the cheese. For a more balanced plate, serve with a green vegetable or a simple salad.

Scallops need a light touch

Dry scallops: pat them thoroughly before adding oil, so excess water does not interfere with their cooking.

Short bake: the recipe allows 8 minutes at 200°C. Scallops can turn firm and rubbery if left in the oven too long, so check them promptly.

Smooth, even mash

Potato pieces: cut them into similarly sized cubes so they become tender at about the same time. Drain them well before adding the butter and milk.

Mashing: work the potatoes until smooth, then season to taste. The stated milk and butter give the mash a soft, rich texture.

Keep the sauce lump-free

Flour and butter: stir them together as they cook for 1–2 minutes; this base helps thicken the cream.

Adding cream: pour it in gradually while stirring. Add the grated cheese and keep mixing until it has melted, then remove the sauce from the heat after it comes to the boil.

Finish with roe and herbs

Roe: add it on top at the end rather than stirring it into the hot sauce, so its distinct texture remains noticeable.

Fresh herbs: dill or parsley add a fresh note to the rich mash and sauce. If the scallops are still in their shells, they can be served in them for presentation.

Timing and serving

The potatoes take about 15–20 minutes to boil, while the scallops bake for 8 minutes and the sauce comes together on the hob. You can prepare the mash and sauce while the potatoes cook, then bake the scallops near serving time.

Serve as soon as the components are ready, with the warm sauce spooned over the scallops. The recipe suggests lemon slices as an optional garnish.

Recipe notes & tips

• Pat the scallops dry before seasoning them.
• Cut the potatoes into evenly sized cubes for more even cooking.
• Stir constantly while cooking the flour and butter.
• Add the cream gradually to help keep the sauce smooth.
• Grate the cheese before starting the sauce so it is ready to add.
• Top with roe just before serving.

Variations

• Use Parmesan: choose it for a sharper, savoury sauce.
• Use Cheddar: try it for a more pronounced cheese flavour.
• Add white wine: stir a small splash into the sauce for a different flavour.
• Add garlic to the sauce: include garlic for a more savoury finish.
• Choose the shells: serve the scallops in their shells for a more striking presentation.

Common mistakes to avoid

• Overcooking scallops: bake for the stated 8 minutes and check promptly so they stay tender.
• Wet scallops: pat them dry before oiling to avoid carrying excess water into the oven.
• Uneven potato pieces: cut the cubes to a similar size so they cook evenly.
• Lumpy sauce: add the cream gradually and stir continuously.
• Scorched flour mixture: keep stirring the butter and flour throughout their 1–2 minutes of cooking.
• Serving late: assemble and serve as soon as the scallops and sauce are ready.

How to store

Refrigerate leftovers promptly in a covered container and use within 1–2 days. Store the scallops, mash and sauce separately if possible, and reheat gently until hot; add the roe and herbs after reheating.

Frequently asked questions