Harrods’ guest chef of the season, Tom Kitchen, offers a festive alternative
Words Tom Kitchin
- 1 carrot, chopped
- 1 leek, sliced
- 1 teaspoon vegetable oil
- 2 scallops per person or 3 x ½
- 100g puff pastry
- 2 egg yolks
White wine sauce:
- 1 tablespoon olive oil
- 100g shallots, sliced
- 250ml Noilly Prat vermouth
- 250ml fish stock
- 250ml whipping cream
- Salt and pepper
- ½ tablespoon grain mustard
- 1 tablespoon chopped dill
Preparing the white wine sauce:
Heat a heavy-bottomed pan on top of the stove and add the oil.
Sweat the shallots gently for 3-4 minutes.
Add the Noilly Prat and the fish stock and continue to cook until the mixture is reduced and has a syrupy consistency.
Add the cream, bring back to the boil and reduce again slightly.
Season with salt and pepper, then pass through a strainer or a sieve.
Add the grain mustard and the chopped dill
Preparing the scallops:
Slip a thin sharp knife between the shells and cut through the large white muscle tab to release one side of the shell
Pry open the shell and pull everything out
Using a spoon, neatly scoop and the meat.
Separate the white meat from the skirt and roe (the skirt and roe can be kept for making sauces and they freeze well).
Rinse the scallops and keep them in the fridge on a paper towel. Rinse the shells and pat them dry.
ASSEMBLING THE DISH:
Sweat the carrot and leek in the oil over a low heat. Season and cook until they are soft but not browned – allow to cool.
Take 4 washed shells and divide the leeks and carrots between them.
Cut the scallops in half through the middle, season and place four pieces on each shell.
Cover with 3 tablespoons of white wine sauce and top with the other shells.
Preheat the oven to 200°C.
Roll out the puff pastry and cut into thin strips. Place a pastry strip around each scallop to seal the two shells together.
Using your fingers, gently press the pastry in place to ensure that the seal is tight and there are no holes.
Brush with egg yolk and cook in the hot oven for 10 minutes until the pastry is golden brown.
Remove the scallop shells from the oven and run a sharp knife all the way around the outer crust.
Serve on a bed of seaweed or some rock salt mixed with a little water to stop the shells rocking about. Let your guests open the shells themselves.