Stewed Scallops with Roe Sauce  Seafood  199 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

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 2.77/5
Rating: 2.8/5 (30 votes)
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