Scallops Baked in the Shell

1 onion, small diced
1 carrot, small diced
2 sticks celery
½ tsp paprika
5 g saffron strands
1 bay leaf
½ tsp SIDS CRAZY SALT
500 ml chicken stock
8 green lipped mussels, cleaned
2 potatoes, peeled & cut in 2 cm cubes
SIDS SALT & PEPPER to taste
20 g butter
4 scallops in their shells
100 g flour with water, to bind

Put onion, carrot, celery, paprika, saffron, bay leaf and SIDS CRAZY SALT into a large saucepan and add chicken stock. Bring to the boil and simmer for 1 hour.
Strain the stock into a clean saucepan and bring back to the boil, add mussels and cook until they have all opened. Discard any unopened. Remove mussel meat from the shells, remove any beard, discard the shells and let cool.
Leave stock to cool.
Put potatoes in a saucepan and cover with cold water. Add ½ tsp of salt and bring to a simmer. When cooked, strain and purée. Add butter and adjust seasoning with SIDS SALT & PEPPER to taste.
Using a shucking knife, prise the scallop shells apart then release the meat from the shells. Wash, then separate and discard the outer skirt, but keep the orange coral. Pat dry with paper towels. Scrub the shells then dry and place on a baking tray.
Preheat the oven to 180°C.
Put a spoonful of potato purée in the bottom of each shell, then place a scallop (with coral) on top with a mussel either side. Pour 1 tbsp of stock over the scallop then place the other half of the shell on top.
Take a piece of dough, the size of a plum, and roll it out in your hands until it is long enough to go around the circumference of the shell. Slowly work your way around the shell, making sure the lid is stuck to the base with the dough.
Cook the scallops for about 7-10 minutes. Cut through the baked dough to open the shell - be careful as they will be HOT.