Stewed Scallops with Roe Sauce  Seafood  70 reads

Stewed Scallops with Roe Sauce

Butter 30 g, unsalted, melted
Sunflower oil 30 ml
Scallops 12, queen, in their shells
Lemon juice 1/2
Salt
Pepper

To garnish
Parsley small handful of leaves, cut in half
Salt large handful, rock

Carefully open the scallops using an oyster knife.

Remove the scallops and their roe from the shells; reserve 4 of the shells but discard the rest.

Clean the 4 shells for presentation.

Remove the roe from the scallop flesh and reserve to one side.

Heat half of the sunflower oil in a large frying pan set over a moderate heat.

Season the roe and flash fry for 1 minute, tossing and stirring frequently.

Transfer to a food processor and blitz with half of the melted butter and some seasoning until smooth.

Pour into a bowl, cover and chill until needed.

Place the scallops in a slow cooker with some seasoning.

Cook on a low setting for 4 hours until almost cooked.

Remove after 4 hours and pat dry.

Heat the remaining melted butter in a large frying pan set over a moderate heat.

Pan-fry the scallops for 30 seconds on both sides.

Reheat the roe sauce in a small saucepan set over a low heat, stirring frequently.

Arrange rock salt on a serving platter in mounds.

Set the shells on the mounds of rock salt; pour the roe sauce into the shells then arrange three scallops in each shell.

Garnish with the parsley before serving.

Suggested variation:
replace the roe sauce with a bacon garnish – grill 8 rashers of thin smokey bacon and set them on top of the scallops.

serves 4


Rating 2.60/5
Rating: 2.6/5 (10 votes)
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