Scallops baked in the shell flavoured with ginger served with beurre blanc
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 |
- 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.
