Scallop baked in shell with truffle

I learnt this recipe at Sauce by the Langham - when I went a cooked for a whole day with Michel Roux Jr and made three courses - each accompanied by wine in the dining room - it was the absolute best day - I had a blast and Michel Roux was with us all day and was so lovely and helpful it was amazing. (Michel Roux has two Michelin stars!!!!) Sarah J’avez zero 😂 This was propped up on tin foil in the oven to keep it flat, and then served on a bed of salt crystals and pink peppercorns just to be extra but y’know… Michelin! Can swap morrels for truffle - but he said to not cook the truffle to add after, he also suggested lots of other combinations for ‘the mix’

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

1. Open up the scallops, clean and set aside, wash the shells & leave to dry. Remember flat knife down flat side first to tease skirt away so don’t destroy, then with a spoon gently down the striations of the curved shell. Started on the left as the scallop was flat side up - seemed to be what they advised 🤷🏻‍♀️ Run finger around outside of the part you want to cook to remove all skin/ connective tissue - it naturally wants to come off. Wash in cold water but don’t soak. Placed on paper towel to dry off before cooking

Step 2

2. Sweat the sliced white of the leek in a small pan in a little butter until tender, place this in the bottom of the shell. Tips for this were not to caramelise (but I liked it!) after sweated we added the Madeira into this pan

Step 3

3. Slice the scallops and mushrooms or truffle into small rounds and layer on top of each other.

Step 4

4. Arrange this on top of the leeks, season and add a tiny amount of oil just to prevent the scallops sticking to the shell when lifted - just a few drops

Step 5

5. Close the shell and seal with the puff pastry, brush the pastry with some egg wash.

Step 6

6. Stand the filled & sealed shells on a baking trays ready to cook.

Step 7

7. Bake in oven at 200°c for approximately 8-10 minutes.

Step 8

8. Serve with Beurre blanc and warm crusty bread