SCALLOPS STEAMED IN THEIR SHELLS
Provided by Jonathan Reynolds
Categories appetizer
Time 1h
Yield 12 appetizer servings, 4 main courses
Number Of Ingredients 7
Steps:
- Melt 1 1/2 tablespoons of the butter over medium heat. Add the leeks and salt and cook until very soft but not brown, about 15 minutes. Set aside.
- Scrub the scallop shells well. With a thin, sharp knife, pry open the shell, slip the knife inside and cut through the large white muscle tab to release one side of the shell. Open the shell fully and pull out and discard everything but the white muscle and the reddish roe. Rinse under cold running water to remove all grit. Pat inside and outside of shells dry. Repeat with the remaining scallops.
- Preheat oven to 425 degrees. Roll out the pastry and cut into 12 strips, 1 by 13 inches long. Keep refrigerated until ready to use.
- Place some of the leek mixture and 1 teaspoon of butter into each scallop shell. Use a strip of pastry to seal the shells tightly shut. Leave no gaps. Brush the dough with the egg yolks beaten with 1 teaspoon water. (If you can't get scallops in their shells, use 12 large sea scallops and place them in 12 scallop shells, available from kitchen-supply stores.) Scallops can also be baked with their shells tightly wrapped in aluminum foil.
- Spread kosher salt evenly on two baking sheets, nestle the shells in the salt and bake 13 minutes, or until pastry is browned and puffed. Serve immediately on warm plates.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 7 grams, Sodium 241 milligrams, Sugar 1 gram, TransFat 0 grams
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Sur Faraz
[email protected]This is a great recipe for a quick and easy weeknight meal.
Asghar Ali 10M
[email protected]I made this recipe for my family and they loved it. The scallops were cooked perfectly and the sauce was delicious.
Md Srabon khan
[email protected]This is a great recipe for a special occasion. The scallops are elegant and delicious.
Roberto Rios
[email protected]I love that this recipe is so versatile. I've used different types of seafood and vegetables and it's always delicious.
Imran irshaid Gfjh
[email protected]I've made this recipe several times and it's always a hit. The scallops are always tender and flavorful.
Connor Habbick
[email protected]The scallops were a little dry. I think I'll try steaming them for a shorter amount of time next time.
Niki Dyson
[email protected]I'm not a big fan of scallops, but I thought I'd give this recipe a try. I'm so glad I did! The scallops were cooked perfectly and the sauce was amazing.
Sagar Bomjan
[email protected]This is a great recipe for beginners. It's easy to follow and the results are delicious.
Muleta Buzu
[email protected]I made this recipe for a dinner party and everyone loved it. The scallops were cooked perfectly and the sauce was delicious.
Kamogelo Molobisi
[email protected]These scallops were amazing! I highly recommend this recipe.
Db Khadka
[email protected]I followed the recipe exactly, but my scallops were overcooked. I'm not sure what went wrong.
AB Rahim
[email protected]The scallops were a little bland for my taste. I think I'll add some herbs or spices next time.
Jharana Rai
[email protected]I love how easy this recipe is. It's perfect for a quick and healthy weeknight meal.
Asmer Hablil
[email protected]These scallops were delicious! I served them with a simple lemon-butter sauce and they were a hit.
Ishang Lawrence
[email protected]I was a bit skeptical about steaming scallops, but I was pleasantly surprised. They were cooked evenly and had a great texture.
Steven Lyness
[email protected]I've never cooked scallops before, but this recipe made it easy. They turned out perfectly!
Sher bahadur Ck
[email protected]These scallops were incredibly tender and flavorful. The steaming method really helped to preserve their natural juices.