Scallops Ostendaise

10 PORTIONS

Ingredients

Scallops in shell                                                         15

Lemon                                                                       1

Fish stock                                                                125 ml

Shallots                                                                    50 g

White wine                                                              125 ml

Butter                                                                       25 g

Shrimps                                                                   100 g

Mushrooms                                                               50 g

Oysters                                                                    10 g

Truffle                                                                     25 g

Parsley

Nantua sauce

Salt

Pepper

Method

  1. Peel the shallots and cut them into fine dice.  dice the mushrooms.
  2. Cook the scallops in their own liquor for 2 minutes.
  3. Place the scallops in a hot oven for 3 minutes.  The heat will cause them to open.
  4. Carefully scrape away and discard the fringe or beard which surrounds the scallops and the black thread (intestine).
  5. Using a sharp knife detach the scallops and the roes from the shell.
  6. Place them in a saucepan with the chopped parsley, fish stock, lemon juice and salt.  Bring to the boil and poach for 10 minutes.
  7. Remove the scallops from the cooking liquor, slice them in half horizontally and place 3 halves of scallop into each shell with a small amount of sauce underneath.
  8. Toss the shrimps and diced mushroom in butter to reheat, place the mixture onto the scallops with a poached oyster,
  9. Reheat the nantua sauce, mask over each dish and garnish with a slice of truffle for service.

 

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