Baked scallops recipe from Ondine's Roy Brett for National Seafood Week
Scallops with a touch of 'Shony' - the magical combination of sweet and salty tastes named after an ancient Celtic sea god
For the shony butter
- 1 small shallot, finely sliced
- 4 tablespoons soft unsalted butter
- The zest of one Lemon
- 1 small bunch of dill or fennel bronze
- 1 good splash of Pastis
- 4 medium scallops, shucked, cleaned & shells reserved and cleaned
- 10g unsalted butter, softened
- sea salt and freshly ground black pepper
- 150g puff pastry, cut into strips 2cmx30cm
- sea salt and freshly ground white pepper
- 1 free-range egg, beaten
1.Preheat the oven to 200C/400F/Gas 6.
2.To make the butter simply mix all the ingredient together and adjust the seasoning to your preference.
3.Strain the sauce through a fine sieve. Taste and adjust the seasoning if required. Set aside.
4.Brush the scallops all over with the softened butter and season with salt and pepper.
5.Spoon the butter onto four bottom halves of the shells, and place a scallop on top. Season with the salt and pepper,
6.Place the other half of the shell on top of each scallop, and wrap each puff pastry strip carefully right around the gap where the shells meet. The seal is important as it will lock in all the juices and flavour as the scallop cooks. The scallop will steam in the shell, cooking very gently and evenly. If the seal is not tight enough then the heat from the oven will enter the shell and overcook the it.
7.Brush the pastry and top of the shell with the beaten egg.
8.Place the scallops onto a baking tray, standing each one on a ring of scrunched foil to keep them level, and cook in the oven for 10 minutes.
9.Serve on a bed of Maldon rock salt and sea purslane.