White Wine Sauce
- 1 tablespoon olive oil
- 200g shallots sliced
- 250ml Noilly Prat vermouth
- 250ml fish stock
- 500ml whipping cream
- Salt and pepper
- 1 Tablespoon chopped dill
- 1 Tablespoon chopped tarragon
Tom Kitchin's Scallop Baked In The Shell
Ingredients
Scallop
- 1 carrot sliced into small strips
- 1 courgette sliced into small strips
- 1 teaspoon vegetable oil
- 8 scallops (2 per person) 50g each
- 100g puff pastry
- 2 egg yolks
Method
Preparing the white wine sauce
Heat a heavy-bottomed pan on top of the stove and add the oil.
Sweat the shallots gently for 3 minutes.
Add the Noilly Prat and the fish stock and continue to cook until the mixture is reduced and has a syrupy consistency.
Add the cream, bring back to the boil and reduce again slightly.
Season with salt and pepper, then pass through a strainer or sieve.
Add the chopped dill.
Preparing the scallops
Place the scallops on a tray and keep them in the fridge on a paper towel.
Rinse the shells and pat them dry.
Assembling the dish
Sweat the carrot and courgette in the oil over a low heat. Season and cook for 3 mins. Allow to cool.
Take 4 washed shells and divide the courgette and carrots between them.
Place the scallops on each shell. Cover with 3 tablespoons of white wine sauce and top with the other shells.
Preheat the oven to 180°C/Gas 6. Roll out the puff pastry and cut into thin strips.
Place a pastry strip around each scallop to seal the two shells together.
Using your fingers, gently press the pastry in place to ensure that the seal is tight and there are no holes.
Brush with egg yolk and cook in the hot oven for -10 minutes until the pastry is golden brown.
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