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Scallops in the Shell

Scallops baked in shells with a creamy white wine and mustard sauce, sealed with puff pastry and served on seaweed.

Seafood Scallops Sophisticated Dinner Party Puff Pastry

Estimated Nutrition

Calories

546.4

kcal / serving

2185.6 kcal total

Carbs

19.1g

per serving

76.5 g total

Fat

35.7g

per serving

142.8 g total

Protein

27.1g

per serving

108.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Puff Pastry

ready-made

CondimentsSauces

7.5

Wholegrain Mustard

Dairy

250

Whipping Cream

piece

Egg Yolk

beaten

Liquids

250

Dry White Vermouth

250

Fish Stock

NutsSeeds

tsp

Salt

to taste

tsp

Black Pepper

freshly ground, to taste

Dill

fresh, chopped

OilsFats

Olive Oil

Vegetable Oil

Seafood

piece

Scallop

in their shells

Vegetables

110

Shallot

piece

Carrot

chopped

piece

Leek

sliced

handful

Edible Seaweed

or rock salt, for serving

Method

Serve shells on sea salt or seaweed and cut pastry seals to open.

Fry shallots gently for 4 minutes until softened.

Add vermouth and fish stock, bring to a boil, then simmer for 20 minutes until syrupy.

Stir in cream, return to a boil, and simmer for 8 minutes until thickened.

Strain sauce through a sieve and stir in mustard and dill.

Preheat the oven to 200°C.

Prise the scallop shells apart with a thin knife.

Heat olive oil in a heavy-based pan over medium heat.

Scoop the scallop meat from the shells using a spoon.

Clean scallops and separate the white meat from the skirt and roe.

Pat scallops and four shells dry, then halve scallops horizontally.

Sauté carrot and leek in vegetable oil until softened and let cool.

Spoon vegetables into shells, top with four scallop pieces, and add three tablespoons of sauce.

Roll puff pastry to 0.5cm thickness and cut into four thin strips.

Wrap one pastry strip around the join of each pair of shells to seal.

Brush pastry with egg yolk and bake for 10 minutes until golden.

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