Scallops in the shell

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For the white wine sauce

For the scallops

  • 8 scallops, in their shells
  • 1 tsp vegetable oil
  • 1 carrot, peeled, chopped
  • 1 leek, trimmed, sliced
  • 110g/4oz ready-made puff pastry
  • 2 free-range egg yolks, beaten
  • 4 handfuls edible seaweed (available from specialist suppliers), soaked according to packet instructions, or 4 small handfuls of rock salt, to serve