Scallops Masterclass
Scallops Masterclass! Grilled Scallops with Lemon and Hazelnut Butter, Chinese Seaweed Scallops, Scallops with Wine & Cream Sauce and Queenies!
Ingredients
Grilled Scallops with Lemon and Hazelnut Butter
- 8 scallops, roe attached
- 100g butter, softened
- 1 small bunch of parsley, chopped
- 50g hazelnuts chopped
- 1 lemon, juice and zest
- Salt and pepper
- To serve – 4 scallop shells
Chinese Seaweed Scallops
- 5 scallop roes dehydrated
- 1 savoy cabbage finely sliced
- Salt and pepper
Scallops with Wine & Cream Sauce
- 2 XL scallops, cleaned, keep the shells
- 1 carrot, diced
- 1 shallot, diced
- 1 leek, diced
- 25g butter
- 50ml white wine
- 75ml fish stock
- 100ml double cream
- 100g puff pastry
Queenies
- 200g queenie scallops
- 25g butter
- ½ lemon, juice only
- 1 tbsp chopped parsley
Method
Grilled Scallops with lemon and hazelnut butter
- Heat the grill to high.
- Pop 2 scallops in each shell, season then top with the butter and lemon zest.
- Place the shells onto a tray and grill for 3 minutes until hot and bubbling sprinkle over herbs and nuts.
Chinese Seaweed Scallops
- Heat a deep fat fryer to 140°C.
- Deep fry the cabbage in batches until crisp.
- Season and grate over the roe.
Scallops with Wine & Cream Sauce
- Pre heat the oven to 200°C
- Heat a large non-stick pan until hot. Drizzle in oil and pan sear the scallops for 1 to 2 minutes on 1 side.
- Then place the scallops to one side of the pan and then place in the vegetables and butter to sweat until soft.
- Add in the wine and stock, reduce by ½, add the cream and reduce by ½ again.
- Pop the scallops into the shells, spoon over sauce and sit the other shell on top. seal the edges with puff pastry roast for 6 to 8 minutes.
Queenies
- Heat a pan until very hot, add the butter and once foaming add in the scallops. Cook for 30 seconds and finish with lemon juice and chopped parsley.
Ingredients
Grilled Scallops with Lemon and Hazelnut Butter
- 8 scallops, roe attached
- 100g butter, softened
- 1 small bunch of parsley, chopped
- 50g hazelnuts chopped
- 1 lemon, juice and zest
- Salt and pepper
- To serve – 4 scallop shells
Chinese Seaweed Scallops
- 5 scallop roes dehydrated
- 1 savoy cabbage finely sliced
- Salt and pepper
Scallops with Wine & Cream Sauce
- 2 XL scallops, cleaned, keep the shells
- 1 carrot, diced
- 1 shallot, diced
- 1 leek, diced
- 25g butter
- 50ml white wine
- 75ml fish stock
- 100ml double cream
- 100g puff pastry
Queenies
- 200g queenie scallops
- 25g butter
- ½ lemon, juice only
- 1 tbsp chopped parsley
Method
Grilled Scallops with lemon and hazelnut butter
- Heat the grill to high.
- Pop 2 scallops in each shell, season then top with the butter and lemon zest.
- Place the shells onto a tray and grill for 3 minutes until hot and bubbling sprinkle over herbs and nuts.
Chinese Seaweed Scallops
- Heat a deep fat fryer to 140°C.
- Deep fry the cabbage in batches until crisp.
- Season and grate over the roe.
Scallops with Wine & Cream Sauce
- Pre heat the oven to 200°C
- Heat a large non-stick pan until hot. Drizzle in oil and pan sear the scallops for 1 to 2 minutes on 1 side.
- Then place the scallops to one side of the pan and then place in the vegetables and butter to sweat until soft.
- Add in the wine and stock, reduce by ½, add the cream and reduce by ½ again.
- Pop the scallops into the shells, spoon over sauce and sit the other shell on top. seal the edges with puff pastry roast for 6 to 8 minutes.
Queenies
- Heat a pan until very hot, add the butter and once foaming add in the scallops. Cook for 30 seconds and finish with lemon juice and chopped parsley.
