Scallops
Golden pastry, tender scallops, butter sauce, and crispy lardons! You can count on Galton Blackiston to bring pure luxury to the dinner table!
Ingredients
- 8 large scallops, cleaned, skirts taken off and Roe’s kept separately. The shell will need to be cleaned and you will need to keep the shells so that you can match the bottoms with the tops
- 300g all butter puff pastry, rolled out to 16 inches in length and about 1.5 inches width.
- Egg yolk egg wash and pastry brush. The pastry must be kept fridge cold to the last minute.
- 250g baby spinach, blanched till soft set aside.
For the malt vinegar butter sauce
- 1 large shallot, peeled and sliced
- Tarragon stalks
- 1 tbsp malt vinegar
- 2 tbsp white wine
- 2 tbsp lemon juice
- 150ml double cream
- 150g lardon bacon, in a pan to crispen.
Method
Heat a frying pan till hot and preheat oven to 220c. Dip the presentation side of the scallop in dehydrated scallop powder.
Once pan is hot, lightly oil the scallops and fry on presentation side only. Fry for just about a minute. Take out and leave on a cloth.
Now place the wilted spinach in the shell and lay the scallop on top. Now add a couple of spoons of sauce and the crisp lardons and place the other shell on top.
Egg wash the rim of the shell and take puff pastry out of fridge and enclose the two shells with the pastry.
Now egg wash the pastry and place into oven bake for about 6 minutes until golden brown. Serve on a plate with a mound of sea salt on the bottom to hold the shell in place.
Serve each guest with a steak knife and let them open the shell.
Ingredients
- 8 large scallops, cleaned, skirts taken off and Roe’s kept separately. The shell will need to be cleaned and you will need to keep the shells so that you can match the bottoms with the tops
- 300g all butter puff pastry, rolled out to 16 inches in length and about 1.5 inches width.
- Egg yolk egg wash and pastry brush. The pastry must be kept fridge cold to the last minute.
- 250g baby spinach, blanched till soft set aside.
For the malt vinegar butter sauce
- 1 large shallot, peeled and sliced
- Tarragon stalks
- 1 tbsp malt vinegar
- 2 tbsp white wine
- 2 tbsp lemon juice
- 150ml double cream
- 150g lardon bacon, in a pan to crispen.
Method
Heat a frying pan till hot and preheat oven to 220c. Dip the presentation side of the scallop in dehydrated scallop powder.
Once pan is hot, lightly oil the scallops and fry on presentation side only. Fry for just about a minute. Take out and leave on a cloth.
Now place the wilted spinach in the shell and lay the scallop on top. Now add a couple of spoons of sauce and the crisp lardons and place the other shell on top.
Egg wash the rim of the shell and take puff pastry out of fridge and enclose the two shells with the pastry.
Now egg wash the pastry and place into oven bake for about 6 minutes until golden brown. Serve on a plate with a mound of sea salt on the bottom to hold the shell in place.
Serve each guest with a steak knife and let them open the shell.
