Recipes

Scallops and shrimps with beurre blanc, topped with puff pastry

Scallops and shrimps served in a scallop shell topped with buttery pastry and a delicious butter sauce. You can make this easier by buying good-quality fish stock instead of making your own.

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Ingredients

For the fish stock

For the scallops

  • 1 carrot, peeled, cut into thin strips
  • 1 leek, trimmed, cut into thin strips
  • 2 sticks celery, cut into thin strips
  • fish stock (from above)
  • 20g/1oz baby spinach
  • 4 large scallops, shelled (shells cleaned and reserved), coral removed and reserved
  • 100g/3½oz brown shrimps, preferably Morecambe Bay
  • 4 sprigs fresh chervil
  • 250g/9oz all-butter puff pastry
  • 1 medium free-range egg, lightly beaten with 4 tsp full-fat milk for egg wash

For the mousse

For the beurre blanc