Scallops in Puff Pastry with Mussel Sauce and Soubise Baby Spinach
This beautiful dish of Scallops in Puff Pastry with Mussel Sauce and Soubise Baby Spinach from Galton Blackiston is a real showstopper. Tastes and looks stunning!
Ingredients
- 4 largest best diver caught scallops
- ½ kilo mussels
- Puff pastry
- 2 packs of picked baby spinach
- 6 large shallots
- 1 onion
- Lemon juice
- 200ml Cream
- Champagne
Method
Peel and slice onion and sweat down in one pack of butter.
Then blend to a puree. This is then mixed through the cooked spinach.
The mussels then get cleaned and put on a tray and steamed in 100 degrees oven for 8 minutes.
Then take out and remove the mussels, keeping the liquor.
Pour liquor in a pan and reduce adding lemon juice, cream, champagne and chicken stock or fish stock.
Finally add the mussels to the sauce and pour over the seared scallops in the puff pastry case.
Ingredients
- 4 largest best diver caught scallops
- ½ kilo mussels
- Puff pastry
- 2 packs of picked baby spinach
- 6 large shallots
- 1 onion
- Lemon juice
- 200ml Cream
- Champagne
Method
Peel and slice onion and sweat down in one pack of butter.
Then blend to a puree. This is then mixed through the cooked spinach.
The mussels then get cleaned and put on a tray and steamed in 100 degrees oven for 8 minutes.
Then take out and remove the mussels, keeping the liquor.
Pour liquor in a pan and reduce adding lemon juice, cream, champagne and chicken stock or fish stock.
Finally add the mussels to the sauce and pour over the seared scallops in the puff pastry case.
