previous image next image

Scallops baked in the shell flavoured with ginger served with beurre blanc

Roux Recipe

Serves 1
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
1 egg, beaten
Rock salt (to bake the shells on)

For the Beurre Blanc: (makes 300ml)

100ml dry white wine
1 tbsp. white wine vinegar
2 shallots
50ml double cream
200g unsalted butter
salt and pepper
  1. Heat the oven to 190C.
  2. Cut the carrot and leek into fine julienne; wash the leek julienne well.
  3. Blanch both julienne in boiling salted water for 20 seconds, refresh in ice-cold water, drain and dry well.
  4. Add the ginger confit with two teaspoons of its syrup, and toss with the soy sauce, sesame oil and lime juice.
  5. Place a small pile of the vegetable julienne in the centre of the deep scallop shells.
  6. Slice the scallops horizontally into thin discs and arrange in the shells in an overlapping flower pattern.
  7. Put the remaining julienne on top of the scallops and divide any remaining liquid between the shells.
  8. Sprinkle lightly with salt and generously with pepper.
  9. Cover with the top shell and seal with a strip of rolled out puff pastry, making sure there are no gaps.
  10. Brush the pastry lightly with beaten egg.
  11. Place the shells on a bed of rock salt to keep them flat and cook in the preheated oven for 9 minutes.
  12. Serve immediately, opening the shells at the table to enjoy the aromas as they are released.
  13. Serve with the warm beurre blanc.

Method for the beurre blanc:

  1. Bring the wine, vinegar and shallots to the boil and reduce by half.
  2. Then add the cream and boil for 1 minute.
  3. Lower the heat and gradually whisk in all the cubes of butter.
  4. If you prefer a smooth finish, pass the sauce through a fine sieve then season before serving.