James Martin served up cookie san jacques – scallops in a shell – on James Martin’s French Adventure.

The ingridents for the sauce: 110g butter, 2 shallots, finely sliced, 150ml white wine, 150ml fish stock, 150ml double cream, 110ml champagne, 2 tomatoes, skinned, deseeded and finely diced, 1 tablespoon finely chopped chervil, 1 tablespoon finely chopped tarragon, 1 tablespoon finely chopped chives and 1/2 lemon, juiced.

James Martin’s French Adventure: 80 Classic French Recipes available from Amazon now.