Scallops baked in the shell with a puff pastry lid

1 hour ■ Serves 6 as a starter ■ EASY
This dish is inspired by Tom Kitchin, who has a similar starter on his menu. You'll need 6 curved scallop shells -just ask a fishmonger.

fish stock 400ml
vermouth 100ml
double cream 50ml
carrot 1 small, peeled and cut into julienne
leek 1 small, washed and cut into julienne
butter 30g
white pepper, to season
dill 1tbsp
scallops 6 large or 12 smaller, cleaned and roe removed (shells scrubbed clean)
puff pastry 375g
egg 1, beaten

■ To make the sauce, reduce the fish stock by half and add the vermouth. Reduce by half again. Add the cream and reduce again by half so it has a saucy consistency.
■ Heat the oven to 200C/fan 180C/gas 6. Drop the carrot and leek into a pan with the butter and cook until soft. Season with white pepper and a little salt. Take from the heat, add the dill and cool.
■ Slice each scallop into three discs. Lay the shells out and put some vegetables in the bottom of each. Lay the scallops over the vegetables and spoon over the sauce.
■ Cut the pastry into six discs slightly bigger than the shells. Also cut 6 thin strips long enough to go around the edge of each shell. Brush the edge of the shells with egg wash. Put a strip of pastry around each and brush this with more egg. Put on a lid and press to seal. Trim excess pastry, then brush the tops with wash and put on a baking tray. Bake for 18-20 minutes until puffed and golden.

Source:Scallops baked in the shell with a puff pastry lid

Scallops baked in the shell with a puff pastry lid