Scallops baked in the shell with a puff pastry lid
Serving seafood in the shell is a classic but foolproof presentation fallback - John Torode's version is pastry-topped
Difficulty and servings
SERVES 6 as a starter
Preparation and cooking times
Ready in 1 hour
- To make the sauce, reduce the fish stock by half and add the vermouth. Reduce by half again. Add the cream and reduce again by half so it has a saucy consistency.
- Heat the oven to 200C/fan 180C/gas 6. Drop the carrot and leek into a pan with the butter and cook until soft. Season with white pepper and a little salt. Take from the heat, add the dill and cool.
- Slice each scallop into three discs. Lay the shells out and put some vegetables in the bottom of each. Lay the scallops over the vegetables and spoon over the sauce.
- Cut the pastry into six discs slightly bigger than the shells. Also cut 6 thin strips long enough to go around the edge of each shell. Brush the edge of the shells with egg wash. Put a strip of pastry around each and brush this with more egg. Put on a lid and press to seal. Trim excess pastry, then brush the tops with wash and put on a baking tray. Bake for 18-20 minutes until puffed and golden.
PER SERVING
386 kcalories, protein 13g, carbohydrate 24.4g, fat 24 g, saturated fat 12.5g, fibre 1g, salt 1 g
Recipe from olive magazine, March 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/1989641/
Your binder
Your binder
Here are three other great reasons to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Ingredients
- 400ml fish stock
- 100ml vermouth
- 50ml double cream
- 1 small carrot , peeled and cut into julienne
- 1 small leek , washed and cut into julienne
- 30g butter
- white pepper , to season
- 1 tbsp dill
- 6 large or 12 smaller scallops , cleaned and roe removed (shells scrubbed clean)
- 375g puff pastry
- 1 egg , beaten
Buy ingredients
Search Good Food
Cauliflower carpaccio with Morecambe Bay shrimps & samphire
A restaurant-quality light lunch dish from Lancashire-based Michelin-starred chef Nigel Haworth
2
ratings
We know Champagne doesn't need any embellishments, but this cocktail is worth a try
6
ratings
Get the free BBC Good Food app
Difficulty and servings
SERVES 6 as a starter
Preparation and cooking times
Ready in 1 hour
Ingredients
- 400ml fish stock
- 100ml vermouth
- 50ml double cream
- 1 small carrot , peeled and cut into julienne
- 1 small leek , washed and cut into julienne
- 30g butter
- white pepper , to season
- 1 tbsp dill
- 6 large or 12 smaller scallops , cleaned and roe removed (shells scrubbed clean)
- 375g puff pastry
- 1 egg , beaten
PER SERVING
386 kcalories, protein 13g, carbohydrate 24.4g, fat 24 g, saturated fat 12.5g, fibre 1g, salt 1 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
24 March 2012
Pearle3 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
18 May 2012
S. WOOD rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.