Scallops in shell 15
Fish stock 125 ml
Shallots 50 g
Mushroom 25 g
White wine 125 ml
White wine sauce 400 ml
Truffle 15 g
Duchess potato 500 g
Butter 25 g
Peel the shallots and cut them into fine dice. Slice the mushrooms and finely dice the truffle.
Place the scallops in a hot oven for 3 minutes. The heat will cause them to open.
Carefully scrape away and discard the beard which surrounds the scallops and the black intestine.
Using a sharp knife detach the scallops and the roes from the shell.
Place them in a saucepan with the chopped shallots, white wine, sliced mushrooms, chopped parsley, fish stock,. lemon juice and salt. Bring to the boil and poach for 10 minutes.
Reduce the cooking liquor to an essence and add it to the white wine sauce. Do not reboil.
Add the finely diced truffle.
Pipe a border of duchess potato around the deep shell or earthenware dish, brush it with the melted butter and colour under a grill.
Place a small quantity of sauce into the shells or earthenware dish and on this place 3 halves of scallop.
Mask over the scallops and serve.
Note: Although the potato border has been coloured for presentation, the finished dish does not require glazing.
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