Scallops in their shells with fennel and herbs

For a special presentation the scallops are put back in their shells with a fennel and white wine sauce and sealed in with puff pastry.

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For the puff pastry

  • 250g/9oz plain flour
  • 250g/9oz very cold butter, cut into small cubes
  • ½ tsp salt
  • 125ml/4fl oz ice-cold water

For the roasted scallops with fennel and herbs