Gastronomixs

Scallops cooked in the shell wrapped in salt dough

This sophisticated and spectacular way to prepare scallops was inspired by one of Jannis Brevet's recipes. The flavourings used can be replaced with other ingredients.

Scallops cooked in the shell wrapped in salt dough

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Ingredients

10

 

scallops

30

ml

truffle jus

 

 

black truffle

 

 

parsley

 

 

butter

400

g

flour

400

g

sea salt

½

 

egg

200

ml

water

Preparation method

  • Open the shells and remove the 'nut' (white meat). Weigh the nuts. Their weight will determine the amount of time needed to cook them.
  • Rinse the nuts under cold running water for five minutes.
  • Also remove the beard and coral from the shell and place in cold water for ten minutes.
  • Make the salt dough by kneading together the flour, sea salt, water, and egg before leaving the dough to rest for twenty minutes. Roll the dough into a log shape and chill.
  • Return the nut to the shell and then add the truffle jus, shaved truffle, chopped parsley, a small knob of butter, and a little salt, in succession.
  • Roll out the dough until it is ± 5mm thick.
  • Place the other half of the shell on top and wrap the dough around the closed shell.
  • Bake the shells in an oven at 180°C for approximately ten minutes (for nuts weighing approx. 40g).
  • Open the shells at the table so that the delicious aromas are released in front of the guest.

Serving suggestions

  • Serve as a component in a composition with marrow royale and marinated vegetables.
  • You can also replace the truffle with other flavours, such as Jerusalem artichokes and almonds.

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