Scallops Baked In The Shell with Kombu
Like seaweed, scallops are a great source of minerals, and the two make a complementary seafood combo.
Time 1 day prep, 10 mins cooking
The more common Queen scallop is coming into season just now, so we thought we would share this delicious recipe by Chef Tim Dover from The Roost Restaurant, for Isle of Skye Hand-Dived Scallop baked in the shell. It's topped with puff pastry and flavoured with Kombu.
Scallops from UK waters are mild, sweet flavoured morsels with a satisfyingly firm yet fine texture. Rich in vitamin B12, calcium, iron, magnesium, potassium, zinc and copper, they are also an excellent source of protein, phosphorus and selenium.
Remember, always source your seafood sustainably. Since dredging tends to damage the sea bed, choose (pricier) hand-dived scallops if you want to support a more environmentally-friendly and sustainable fishing method. Eat The Seasons is also an excellent resource for double checking your produce is in season.
Puff Pastry Dough
- 250g plain flour
- 250g unsalted butter, softened
- 125g iced water
- 1tsp salt
- Add flour, salt and butter to the mixing bowl of an electric stand mixer. Mix on slow until the dough starts to bind, then add iced water and turn up the speed until the two are mixed together.
- Turn the dough out onto a floured surface and roll it away from you into a rectangle. Fold in the ends to make three layers, then rotate the pastry 90°. Roll it out into a rectangle again, and fold into three again.
- Repeat step 2 twice more, then rest the dough for 1-2 hours.
- Take the dough out of the fridge and roll into a sheet with a thickness of ½ cm. Cut it into 10 rounds with a tarte tatin mould (8-10cm in diameter), cover and refrigerate until needed.
Kombu seaweed butter
- 1tbsp Kombu kelp
- 250g unsalted butter
- Zest and juice of two lemons
- 5 cloves of garlic, peeled and crushed
- 1 fresh bay leaf, torn
- 1tsp 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, then return to the stove.
- Melt the butter down again on a low heat until liquid, then pass through a sieve and place in the fridge to harden overnight.
- Bring the butter out of the fridge and heat to room temperature. Place in a mixer and beat until the butter is creamed: light in colour and soft to touch.
- Roll the butter into a sausage shape and wrap in cling film. The butter is now ready to use.
Putting the dish together
- 10 fresh hand-dived scallops
- 2 egg yolks
- Take your fresh scallops out of the fridge, slice into three and place back in the shell.
- Top each scallop with three thin slices of your flavoured butter.
- Brush the sides of the scallop shell with fresh egg yolk, then place a puff pastry disc on top.
- Gently work your fingers around the shell, pressing down as you go to create a seal.
- Egg wash the top of the puff pastry and return to the fridge to rest for 10-15 minutes. Set your fan oven to 220°C.
- Place the sealed scallop shell on a cold baking tray and bake for 8-10 minutes or until golden. Serve immediately or your scallop will overcook.