Isle of Skye Hand Dived Scallop Baked In The Shell, Topped With Puff Pastry and flavoured with Kombu Seaweed
Puff Pastry Dough SERVES 10
250g plain flour
250g unsalted butter
125g iced water
1 teaspoon salt
Add flour & softened butter to mixing bowl and mix on slow until dough starts to bind, add iced water and turn up speed until mixed together
Turn the dough out onto a floured surface & roll the dough away from you into a rectangle, fold in the ends to make x 3 layers, rotate the pastry 90° and roll it out again into a rectangle and fold into 3
Repeat step 3 two times more, rest for 1-2 hours
Take dough out of the fridge and roll into a sheet with a thickness of ½ cm, cut into rounds with tarte tatin mould, (8/10 cm diameter) cover, refrigerate
Kombu Seaweed butter
250g Unsalted butter
1 tbsp dried Kombu seaweed
Zest and juice of two lemons
5 cloves of garlic (Peeled and crushed)
1 fresh bay leaf (Torn)
1 tsp of celery salt
Add all ingredients to a pot and warm slowly at a low heat for one hour, set aside.
Let the butter infuse for another four hours the return to the stove.
Melt the butter down again on a low heat until liquid then pass through a sieve and place the butter in the fridge to harden overnight.
Bring the butter out of the fridge and heat to room temperature, then place in a mixer and beat until the butter is creamed, light in colour and soft to touch.
Roll the butter in a sausage shape and wrap in cling film.
The butter is now ready to use.
Putting The Dish Together:
Take your fresh scallop out of the fridge, slice in to three and place in scallop shell.
Top this with three slices of your flavoured butter.
Brush the sides of the scallop shell with fresh egg yolk then place the puff pastry disk on top.
Gently work your fingers round the shell, pressing down as you go round to seal all the way round.
Egg-wash the top of the puff pastry and return to the fridge to rest for ten to fifteen minutes.
Meanwhile set your fan oven to 220°C
Place the sealed Scallop shell on to a cold baking tray and bake in the oven for 8–10 minutes or until golden, serve immediately or your scallop will over cook.
Head to our shop
to buy your Mara Seaweed today so you can make this delicious recipe yourself!