Scallops Baked in Shell

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Ingredients

Adjust Servings:
Scallops & Shells
8 Scallops In shells (2 per person)
1 Carrot Sliced into small strips
1 Leek Sliced into small strips
1 tsp Vegetable Oil
100g Puff Pastry
2 Egg yolk
White Wine Sauce
1 tbsp Olive Oil
200g Shallots Sliced
150ml Vermouth
150ml Fish Stock
300ml Whipping Cream
1 tbsp Dill Chopped
1 tbsp Tarragon Chopped
pinch Salt
pinch Black Pepper

Nutritional information*

744
Calories
32g
Carbs
47g
Fat
41g
Protein
1308mg
Sodium
8g
Sugar
  • 50 Minutes
  • Serves 4
  • Medium

Ingredients

  • Scallops & Shells

  • White Wine Sauce

Directions

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Scallops Baked in Shell

Want to cook a Michelin-Starred starter at home? This Scallops dish from Tom Kitchin proves that there is So Much More you can do with your microwave oven!

This recipe is perfect for your next dinner party with some theatrics thrown in for good measure!

Just follow the simple step-by-step recipe below to prepare this spectacular dish which would be a worthy start to any meal.

Steps

1
Done

Preparing the White Wine Sauce

Put the shallots and oil in a bowl. Place on the glass shelf in the middle shelf position. Cook on STEAM 1 + HIGH MICROWAVE for 12 minutes to 'sweat' them.

2
Done

Add the stock and vermouth and cook on HIGH MICROWAVE for 15 minutes so that it reduces to almost no moisture left.

3
Done

Add the cream and cook on HIGH MICROWAVE for 12 minutes until the sauce thickens and coats the back of a spoon.

4
Done

Pass through a sieve and season.

5
Done

Chill in the fridge till cold then mix through the chopped herbs.

6
Done

Place the carrot and leek in a bowl and add 1 tbsp of water. Place on the glass shelf in the middle shelf position, season and cook on STEAM 1 + LOW MICROWAVE for 5 minutes, or until they are soft. Allow to cool.

7
Done

Preparing the Scallops

Slip a thin sharp knife between the shells and cut through the large white muscle tab (the abductor muscle) to release one side of the shell. Pry open the shell and pull everything out.

8
Done

Using a spoon, neatly scoop out the meat. Separate the white meat from the outer skirt and roe (the skirt and roe can be kept for making sauces and they freeze well).

9
Done

Rinse the scallops and keep them in the fridge on a paper towel. Rinse the shells and pat them dry.

10
Done

Assembling the Dish

Take 4 washed shells and divide the leeks and carrots between them.

11
Done

Cut the scallops in half through the middle, season and place 4 pieces on each shell.

12
Done

Cover with 3 tbsp of white wine sauce and top with the other shells.

13
Done

Preheat the oven to 200°C. Roll out the puff pastry and cut into thin strips. Place a pastry strip around each scallop to seal the two shells together. Using your fingers, gently press the pastry in place to ensure that the seal is tight and there are no holes. Brush with egg yolk and cook on Convection 200°C for 10 minutes until the pastry is golden brown.

14
Done

To Serve

Remove the scallop shells and run a sharp knife all the way around the outer crust. Serve on a bed of seaweed or some rock salt mixed with a little water to stop the shells rocking about and let your guests open the shell themselves.

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