09/11/2013
Saturday November and it´s raining in Stavanger.
Here is something that can light up your day, enjoy
Ingredients serve 4
For the white wine & mushroom sauce
1 tbsp olive oil
110g/4oz shallots ( 2 pieces)
250ml/9fl oz dry white wine
250ml/9fl oz fish stock (buy liquid stock or do your own)
250ml/9fl oz cream fraiche
175 gr of white closed Champignons
salt and freshly ground black pepper
1 tbsp chopped parsley
For the scallops
8 scallops, in their shells
1 tsp vegetable oil
1 carrot, peeled, cut in julienne
1 leek, trimmed, cut in julienne
1 white turnips, cut in julienne
50 gr of celeriac cut in julienne
110g/4oz ready-made puff pastry
1 free-range egg yolks, beaten
4 small handfuls of rock salt, can be mix with dry flower or herb, to serve
Preparation method For the white wine & mushroom sauce, heat a heavy-based pan over a medium heat, then add the oil. Add the shallots and fry gently for 3-4 minutes, or until softened. Add the white wine and fish stock and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then continue to simmer for 15-20 minutes, or until the volume of liquid has reduced and the sauce resembles syrup. Cut your mushroom and fry in a pan until golden and soft mix with the sauce. Add the cream, and then return the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer again for a further around 10 minutes, until the volume of liquid has reduced by about half and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper and chopped parsley.
Meanwhile, for the scallops, preheat the oven to 200C/400F/Gas 6.
Clean the scallops look at the video for instruction , in season do not use frozen, please…..Here in Stavanger you can find them in any good wet fist shop. Wash the scallop well, then separate the white meat from the outer skirt and roe (the skirt and roe can be frozen and used in another dish). Rinse the scallops and pat them dry with kitchen paper. Rinse out four of the shells and pat them dry (the other shells can be discarded). Cut each scallop in half horizontally to form two thinner scallops. Heat the oil in a frying pan over a low heat. Add the carrot and leek, turnip and celeriac and fry for 3-4 minutes, or until softened but not colored. Set aside to cool. Spoon the cooled carrot and leek mixture into the four scallop shells, then arrange four pieces of scallop on top of each in a circle. Spoon over three tablespoons of the white wine sauce, then cover each with the remaining shell. Roll out the puff pastry onto a lightly floured work surface to a 0.5cm/½in thickness. Cut it into four thin strips. Wrap one of the pastry strips around each scallop and seal the edges by pressing them together using your fingers (this will secure the two shells together). Brush the pastry strip all over with the beaten egg yolk. Place all of the scallops onto a baking tray, then transfer to the oven and cook for 10 minutes 180 c, until the pastry has risen and is golden-brown and the scallops are just cooked through.
To serve, use the rock salt, sprinkle it with a little water to stop the scallop from moving about). Cut the pastry seals of the scallops using a sharp knife, but keep the scallops closed.
Enjoy with a dry white wine.
