Single malts meet their culinary match with this Tom Kitchin recipe for scallops in the shell

  • 20
  • 2
  • Easy
As a Scotsman I’m always keen to learn more about whiskies and how they can be paired with or added to food to enhance and deepen flavours. At The Kitchin, we split our whisky menu into regions as I really believe it’s so important to know where your whisky is from – where it is sourced and how it is made. Generally, whisky has a very distinctive taste, so if you’re cooking with it, or pairing food with it, it’s important to really understand the complexities and flavours so the whisky doesn’t obscure the food you’re enjoying – it should always complement and balance it.

Ingredients

  • 1 carrot, chopped
  • 1 leek, sliced
  • 1 tsp vegetable oil
  • 2 scallops per person
  • 100g puff pastry
  • 2 egg yolks, beaten
  • seaweed or rock salt for serving
  • For the white wine sauce:
  • 1 tbsp olive oil
  • 100g shallots, sliced
  • 250ml Noilly Prat vermouth
  • 250ml fish stock
  • 250ml whipping cream
  • salt and pepper
  • ½ tbsp grain mustard
  • 1 tbsp chopped dill

Method

Scallops in the shell

To prepare the white wine sauce

Heat a heavy-bottomed pan on top of the stove and the olive oil. Sweat the shallots gently for 3-4 minutes. Add the Noilly Prat and the fish stock and continue to cook until the mixture is reduced and has a syrupy consistency. Add the cream, bring back to the boil and reduce again slightly. Season with salt and pepper, then pass through a strainer or sieve. Add the grain mustard and chopped dill.

To prepare the scallops

Slip a sharp thin knife between the shells and cut through the large white muscle tab to release one side of the shell. Pry open the shell and pull everything out. Using a spoon, neatly scoop out the meat. Separate the white meat from the outer skirt and roe (the skirt and roe can be kept for making sauces and they freeze well). Rinse the scallops and keep them in the fridge on a paper towel. Rinse the shells and pat them dry.

To assemble the dish

Sweat the carrot and leek in the vegetable oil over a low heat. Season and cook until they are soft but not browned. Allow to cool. Take 4 washed shells and divide the leeks and carrots between them. Cut the scallops in half through the middle, season and place 4 pieces on each shell. Cover with 3 tablespoons of white wine sauce and top with the other shells.

Preheat the oven to 200C/Gas Mark 6. Roll out the puff pastry and cut into thin strips. Place a pastry strip around each scallop to seal the two shells together. Gently press the pastry in place to ensure that the seal is tight and there are no holes. Brush with egg yolk and cook in the hot oven for 10 minutes until the pastry is golden brown.

To serve

Remove the scallop shells from the oven and run a sharp knife all the way around the outer crust. Serve on a bed of seaweed or some rock salt mixed with a little water to stop the shells rocking about and let your guests open the shells.

Kintyre

 

About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.

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About The Author

Tom Kitchin

Tom Kitchin is a Scottish chef and owner of restaurant The Kitchin, where he became the youngest winner of a Michelin star. He has previously worked with several Michelin starred chefs including Alain Ducasse and Pierre Koffmann.