Scallops baked in the shell with vegetables and truffle

This show stopping seafood starter was developed by Michel & Albert Roux for the Sauce by Langham cookery school...
  1. Shuck the scallops, discard all but the ‘noix’ and reserve. Scrub well the shells
  2. Gently heat the butter in a small pan and sweat gently the julienne for a few minutes to soften
  3. Thinly slice the truffle into disks. Chop any trimmings and add to the julienne
  4. In a bowl mix together the flour with the oil, a pinch of salt and 2 tbsp of water. Work the dough with your fingertips until homogenous, firm and elastic. Cover in a bowl and place in the fridge
  5. Slice each scallop into 3 nice slices
  6. Place a little of the julienne in the bottom of each deep scallop shell. Arrange a rosace of scallops and alternate with truffle on top and brush with melted butter. Season lightly with salt and pepper and partially cover with the remaining julienne. Pour a few drops of vermouth over each shell, cover with the lids. 
  7. Divide the dough into 4 balls and roll each one to a long sausage approx. 22cm. 
  8. Brush the outside edges of the scallop shell with the eggwash to a depth of 1.5cm. gently flatten the dough sausages and crimp around the shell. Eggwash the dough seal with the remaining eggwash
  9. Melt 20gr butter in a small saucepan, add the shallots and sweat. Add the remaining vermouth and reduce by 2/3rds. Then off the heat beat in the remailing butter and season with salt pepper and lemon juice
  10. Preheat the oven to 200c. place the scallops on a bed of sea salt on a  baking tray and bake for 15 minutes 
  11. Serve on a plate on a bed of wet sea salt – open the scallops at the table with a sharp knife and pour over the sauce

Browse by tags

Recipe Information

Serves
2
Difficulty
Intermediate

Ingredients

  • 4 large diver scallops in the shell
  • 80gr butter
  • 40gr carrots, julienne
  • 40gr leeks, julienne
  • 20gr fresh or preserved truffle
  • 60gr flour
  • 1 tsp olive oil
  • 100ml dry vermouth
  • Egg yolk for glazing
  • 20gr shallot, finely chopped
  • Coarse salt
  • Salt and pepper
This show stopping seafood starter was developed by Michel & Albert Roux for the Sauce by Langham cookery school...
  1. Shuck the scallops, discard all but the ‘noix’ and reserve. Scrub well the shells
  2. Gently heat the butter in a small pan and sweat gently the julienne for a few minutes to soften
  3. Thinly slice the truffle into disks. Chop any trimmings and add to the julienne
  4. In a bowl mix together the flour with the oil, a pinch of salt and 2 tbsp of water. Work the dough with your fingertips until homogenous, firm and elastic. Cover in a bowl and place in the fridge
  5. Slice each scallop into 3 nice slices
  6. Place a little of the julienne in the bottom of each deep scallop shell. Arrange a rosace of scallops and alternate with truffle on top and brush with melted butter. Season lightly with salt and pepper and partially cover with the remaining julienne. Pour a few drops of vermouth over each shell, cover with the lids. 
  7. Divide the dough into 4 balls and roll each one to a long sausage approx. 22cm. 
  8. Brush the outside edges of the scallop shell with the eggwash to a depth of 1.5cm. gently flatten the dough sausages and crimp around the shell. Eggwash the dough seal with the remaining eggwash
  9. Melt 20gr butter in a small saucepan, add the shallots and sweat. Add the remaining vermouth and reduce by 2/3rds. Then off the heat beat in the remailing butter and season with salt pepper and lemon juice
  10. Preheat the oven to 200c. place the scallops on a bed of sea salt on a  baking tray and bake for 15 minutes 
  11. Serve on a plate on a bed of wet sea salt – open the scallops at the table with a sharp knife and pour over the sauce

Browse by tags

Recipe Information

Serves
2
Difficulty
Intermediate

Ingredients

  • 4 large diver scallops in the shell
  • 80gr butter
  • 40gr carrots, julienne
  • 40gr leeks, julienne
  • 20gr fresh or preserved truffle
  • 60gr flour
  • 1 tsp olive oil
  • 100ml dry vermouth
  • Egg yolk for glazing
  • 20gr shallot, finely chopped
  • Coarse salt
  • Salt and pepper