- Serves: 6
- Cook Time: 30 minutes
- Prep Time: 45 minutes plus 20 minutes chilling
- Effort: medium
For the beurre blanc
- 2 shallots, finely sliced
- 1 tbsp white wine vinegar
- 2 tbsp lemon juice
- 4 tbsp white wine
- 225 g salted butter, cut into cubes
- chopped tarragon, chives or parsley, to taste
For the baked scallops
- 175 g puff pastry
- plain flour, for dusting
- 2 egg yolks, whisked with a splash of water
- 12 scallops, in their shells
- 6 tsp olive oil
- 2 shallots, finely chopped
- 1 x 2.5 cm piece fresh ginger, peeled and grated
- 6 tsp finely chopped chives
- crusty bread, to serve
Tips and Suggestions
This dish can be prepared well in advance; the scallops will be cooked in the time it takes to cook the puff pastry so it is really important to roll the pastry out as thinly as you can, otherwise it will take too long to cook and the scallops will be overdone.
1. For the beurre blanc: place the shallots into a small non-reactive saucepan with the wine vinegar, lemon juice and white wine. Bring to the boil and cook until the volume of the liquid has reduced to about a tablespoon. Add 1 tbsp cold water, and cook again until the liquid has reduced back to one tablespoon.
2. Turn the heat down to low, then slowly whisk in the butter, a few cubes at a time. Once all of the butter has been incorporated and the mixture is thickened and emulsified, remove from the heat. Strain the mixture through a fine sieve into a clean pan and set aside until needed.
3. For the baked scallops: roll the puff pastry out on a lightly floured work surface as thinly as possible, to a rectangle about 30 x 25cm/12 x 10in. Place the pastry onto a chopping board and brush with the egg wash. Keep in the fridge until needed.
4. Shuck the scallops, retaining half the shells, and remove the skirts. Gently wash the scallops and coral, then place on a clean tea towel and set aside. Wash the shells thoroughly in hot soapy water, rinse and dry well.
5. Next, place two of the scallops, with their corals, into the curved half of one of the shells. Drizzle over one teaspoon of the olive oil, then add a good pinch of the shallot, a little grated ginger and one teaspoon of the chopped chives. Season lightly with salt and freshly ground black pepper and place the flat lid of the shell on top. Repeat with the remaining scallops and shells until you have six closed shells.
6. Take the pastry out of the fridge and cut a strip lengthways about 2.5cm/1in wide. With the egg wash-side facing the shell, use the pastry to seal the two halves of the shells together, crimping the pastry firmly against the shell all the way around. Repeat with the remaining scallop shells and pastry. Place into the fridge to chill for 15-20 minutes.
7. Preheat the oven to 200C/180C fan/gas 6.
8. Remove the scallops from the fridge and brush the pastry again with egg wash. Place onto a baking tray and bake for about 7-8 minutes, or until the pastry is puffed and golden-brown.
9. Gently reheat the beurre blanc, stirring in the chopped fresh herbs of your choice, then pour into small dishes to serve alongside the scallops. Serve the scallops in their shells for diners to open up themselves, with some crust bread on the side.
Rate This Recipe