A Wonderfully Creative Way to Prepare and Serve Scallops!

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Make A Wonderfully Creative Way to Prepare and Serve Scallops!

Imagine seeing this on your plate at a dinner party! How creative, how fun and most of all, how delicious! Along with being a beautiful presentation, this method gently cooks the scallops to perfection.

Scallops Baked in the Shell with Morels and Baby Lima Beans

Serves 6

Total time:  2 hours

Time Savers:  Buy dressed scallops and use packaged scallop                              shells.

Ingredients

Scallops

6 scallops, hand-dived, in the shell

(if store bought look for U12-16 count)

1 oz of unsalted butter

1 shallot, finely sliced

1 garlic clove, finely sliced

4 oz of extra dry vermouth

2 cups of fish/seafood stock

4 oz of double cream

salt

Morels and Beans

2 oz of baby lima beans (fresh peas would be wonderful)

2 oz of morels, washed and halved

1/2 garlic clove, chopped

2 tbsp oz of unsalted butter

12 small tarragon leaves

salt

Salt Crust 

(not really meant to be eaten)

1 lb of plain flour

10 oz of salt

6 egg whites

4 oz of water, cold

Preparation

Salt Crust 

Mix the flour and salt together in a large bowl and measure out 6 oz egg whites (3 large eggs, whites only). Add the egg whites to the bowl and mix well.

Add the water, a little at a time, stirring until the mix forms a thick paste. Cover the salt crust in cling film and rest in the fridge for 1 hour before use.

Preheat the oven to 400°F.

Scallops

For each scallop, slide a long thin-bladed knife along the inside of the flat part of the shell. The shell should now pull away.

Carefully lift the scallops out of the shell using a spoon. You will then need to scrape it against the shell to free it. Reserve both shells

Remove the skirt and set aside. Cut away the orange roe (if any) and discard.

Rinse the white scallop meat in a little cold water and pat dry on a paper towels.

Cut away and discard the black sac that is attached to the scallop skirt. Place the skirts into a bowl and leave them to rinse under a tap of running cold water for 15 minutes to remove any sand. (if using cleaned scallops this step can be skipped obviously left out of the recipe entirely)

Boil the shells in water for 30 minutes to sterilize and then scrub them clean. (store bought or fresh)

Sauce

Melt the butter in a small saucepan, add the shallot and garlic and gently cook, without coloring, for a couple of minutes.

Add the vermouth and boil until reduced to a glaze, then add the fish stock and boil until reduced by two thirds.

Add the cream and the cleaned/dried scallop skirt and boil for a minute, then pass the sauce through a fine sieve, squeezing through all the sauce with the back of a spoon. Set aside to cool.

Baby Lima Beans/Baby Peas

Cook the broad beans/peas for a couple of minutes in salted boiling water, drain and set aside.

Morels

Sauté the morels and garlic in melted butter in a sauté pan over a medium heat until tender, then season with a little salt.

Back to the Scallops

Lay the round, cupped scallop shells on the worktop and cut each of the scallops in half so you have two discs. Place two pieces in the center of each shell.

Season the scallops with a little salt and place some of the morels and broad beans on top of each scallop, along with 2 tarragon leaves. Finish with 2-3 spoonfuls of the sauce.

Back to the Crust

Divide the salt crust into six balls and roll each one out to approximately 11 3/4 inches or a little larger than the diameter and height of the two scallop shells together.

Lay the flat shell on top of the prepared round scallop and place it in the middle of the crust disc. Bring the crust up and just over the edge of the scallop shell. Crimp the salt crust pastry around the shell to form an airtight seal.

Bake in the oven for 6 minutes (8 if they have come straight from the fridge)

Open the shells with a sharp knife along the edge where the two shells meet  being careful to preserve the crust setting the top shell just askew and to the side of the bottom shell filled with the scallops.  Serve with a chilled tossed salad and a glass of  crisp white wine like an oaky Chardonnay or Pinot Grigiot.

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