James Martin scallops with a champagne sauce for a food hell on Saturday Kitchen.

James says: “A rather special dinner for two. Scallops served back in the shell, topped with soft potato, seaweed and a creamy champagne sauce.”

The ingredients are: 310g baking potatoes, 8 scallops in their shells, well-scrubbed, salt, to stand the shells on, 2 free-range eggs, yolks only, 125g butter, salt and freshly ground black pepper, 25g plain white flour, 150ml double cream, 15g Gruyère, finely grated and 15g fine breadcrumbs.

For the champagne sauce: 175g butter, 1 banana shallot, finely chopped, 1 carrot, finely diced, 4 baby leeks, trimmed, 2 sticks celery, cut in half lengthways then widthways, 2 medium shallots, finely sliced, 150ml white wine, 150ml fish stock, 150ml double cream, 150ml champagne, 2 tomatoes, skinned, deseeded and finely diced, 1 tbsp finely chopped fresh chervil, 1 tbsp finely chopped fresh tarragon, 1 tbsp finely chopped chives, ½ lemon, juice only and 100g dulse seaweed.