Scallops baked in the shell flavoured with ginger served with beurre blanc
|2||large scallops in the shell (white meat only &shells for presentation)|
|half||a large carrot|
|half||a large leek (just the white and yellow stalk)|
|1 tbsp.||ginger confit|
|1 tbsp.||light soy sauce|
|1 tbsp.||sesame oil|
|half||juice of half a lime|
|salt and pepper|
|1||strip of puff pastry|
|Rock salt (to bake the shells on)|
For the Beurre Blanc: (makes 300ml)
|100ml||dry white wine|
|1 tbsp.||white wine vinegar|
|salt and pepper|
- Heat the oven to 190C.
- Cut the carrot and leek into fine julienne; wash the leek julienne well.
- Blanch both julienne in boiling salted water for 20 seconds, refresh in ice-cold water, drain and dry well.
- Add the ginger confit with two teaspoons of its syrup, and toss with the soy sauce, sesame oil and lime juice.
- Place a small pile of the vegetable julienne in the centre of the deep scallop shells.
- Slice the scallops horizontally into thin discs and arrange in the shells in an overlapping flower pattern.
- Put the remaining julienne on top of the scallops and divide any remaining liquid between the shells.
- Sprinkle lightly with salt and generously with pepper.
- Cover with the top shell and seal with a strip of rolled out puff pastry, making sure there are no gaps.
- Brush the pastry lightly with beaten egg.
- Place the shells on a bed of rock salt to keep them flat and cook in the preheated oven for 9 minutes.
- Serve immediately, opening the shells at the table to enjoy the aromas as they are released.
- Serve with the warm beurre blanc.
Method for the beurre blanc:
- Bring the wine, vinegar and shallots to the boil and reduce by half.
- Then add the cream and boil for 1 minute.
- Lower the heat and gradually whisk in all the cubes of butter.
- If you prefer a smooth finish, pass the sauce through a fine sieve then season before serving.