Scallops baked in the shell

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olive magazine

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1. Video tutorial: Preparing scallops

1. Heat the oven to 180C/fan 160C/gas 4. Fry the vegetables gently in a little butter until they are beginning to soften, then add a splash of Sauternes - just enough to create some steam. Allow to cool.
2. Put a generous amount of the vegetables and a few of the chopped herbs in the base of the concave shell (or a little dish). Now place the scallop slices on top (laying the slices side by side). Put another layer of vegetables and herbs on top. Add a few drops of Sauternes.
3. Lightly butter the inside of the top shells and put them back in position. Use a long finger-width of puff pastry to wrap right around the shell and seal the edges together. Put the scallop shells on a baking sheet in the oven for about 8 minutes (10 if you are using bowls). Open the scallops at the table.

Per serving

259 kcalories, protein 11.2g, carbohydrate 21.4g, fat 14.7 g, saturated fat 6.2g, fibre 1.3g, salt 0.68 g

http://www.bbcgoodfood.com/recipes/4041/

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Ingredients

• 1 carrot , cut into julienne strips
• 1 leek , cut into julienne strips
• butter
• Sauternes or other dessert wine
• ½ a small bunch of tarragon , chopped
• ½ small bunch of chervil , chopped
• 4 large scallops (1 per person), sliced in half horizontally
• 1 sheet of ready-rolled puff pastry

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 1 carrot , cut into julienne strips
• 1 leek , cut into julienne strips
• butter
• Sauternes or other dessert wine
• ½ a small bunch of tarragon , chopped
• ½ small bunch of chervil , chopped
• 4 large scallops (1 per person), sliced in half horizontally
• 1 sheet of ready-rolled puff pastry

Per serving

259 kcalories, protein 11.2g, carbohydrate 21.4g, fat 14.7 g, saturated fat 6.2g, fibre 1.3g, salt 0.68 g

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