Scallops in the shell in puff pastry

Scallops in the Shell in Puff Pastry is a sophisticated dish that combines the delicate flavors of scallops with the rich, buttery texture of puff pastry. This dish can serve as a stunning appetizer or a main course for a special occasion. Here, we will explore two variations of preparing scallops encased in puff pastry.

Scallops in the Shell in Puff Pastry by James Martin

This recipe, featured on Saturday Kitchen Recipes, showcases scallops cooked in their shells topped with a homemade rough puff pastry. The process involves making the puff pastry from scratch, combining flour, butter, salt, and ice-cold water, which is then chilled, rolled, and folded several times to achieve layers. The scallops are prepared with a mixture of butter, shallots, dry white vermouth, fish stock, double cream, plum tomatoes, and tarragon, creating a rich and flavorful filling. The assembly includes placing the scallops back into their shells, covering them with the pastry, and baking until the pastry is golden brown​​.

Ingredients for the Cherry and Coconut Cake by Tom Kitchin

In a variation by Tom Kitchin, presented by Delicious Magazine, the scallops are served on the half shell with a creamy, French-style sauce and encased in puff pastry. The ingredients list includes diver-caught scallops, vegetable oil, carrots, leeks, and ready-made puff pastry. A white sauce made with olive oil, shallots, fish stock, white vermouth, whipping cream, wholegrain mustard, and fresh dill complements the scallops, adding depth and richness to the dish. The scallops are topped with this sauce, sealed with puff pastry, and baked until the pastry puffs up and turns golden brown​​.

Preparation and Cooking

For both recipes, the key steps involve preparing the scallops, making the sauce, and assembling the dish with puff pastry before baking. While James Martin's version requires making puff pastry from scratch, Tom Kitchin's approach uses ready-made pastry, which might be more approachable for some home cooks.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to two days. To reheat, place in a preheated oven at 180°C (350°F) until warmed through, ensuring the pastry regains its crispness.

Nutritional Information

While specific nutritional details can vary based on the ingredients and serving sizes, scallops are known for being a good source of protein and offer a range of vitamins and minerals. The puff pastry, however, adds a considerable amount of fats, particularly saturated fats, and carbohydrates.

FAQ about Scallops in the Shell in Puff Pastry

• Can I use frozen scallops? Yes, if fresh scallops aren't available, you can use high-quality frozen scallops, but ensure they are thoroughly thawed and dried before use.
• Can I make the puff pastry in advance? Yes, puff pastry can be made ahead of time and stored in the refrigerator or freezer until needed.

For a unique and delicious way to enjoy scallops, consider trying one of these recipes. Whether you opt for the handmade pastry technique of James Martin or the convenient approach of Tom Kitchin, Scallops in the Shell in Puff Pastry is sure to impress.

For more detailed instructions, visit Saturday Kitchen Recipes​​ and Delicious Magazine​​.