AS SEEN ON THE
AS SEEN ON THE
Big Kitchen
CHEF’ S TABLE
Ingredients
• 2 large scallops in shells( keep shells for serving)
• olive oil, for frying
• 1 small courgette, sliced
• 20g black olives, pitted and sliced
• a few sundried tomatoes, chopped
• small bunch wild garlic, finely shredded
• 100g puff pastry
• 2 egg yolks, beaten
• beurre blanc and warm crusty bread, to serve
Michel Roux
Scallops baked in the shell with olive, tomato & wild garlic
SERVES 2
A French classic, perfect for impressing over the holidays.
1 Heat the oven to 200C / 180C fan / gas 6. Open the scallops, clean them and set aside. Wash the shells well and leave them to dry.
2 Add a splash of oil and the courgette to a small saucepan set over a low-medium heat. Cook until soft, then add the olives and sundried tomatoes with a little extra oil. Add the garlic then set aside to cool slightly.
3 Spoon a small bed of courgette mix into the base scallop shells, then slice the prepped scallops into small rounds and place a few on top of the courgette mix. Repeat the layering, finishing with the courgette mix. Top with a splash of olive oil.
4 Close the shell and seal with the puff pastry. Brush the pastry with beaten egg, then stand the filled and sealed shells on a baking tray lined with foil. Bake in the oven for 8-10 mins, then serve with beurre blanc and warm crusty bread.
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