Boudin of Scallops Rolled in Herbs with Tomato Vinaigrette

Name: Boudin of Scallops Rolled in Herbs with Tomato Vinaigrette
Yield: Serves 8
Ingredients: 1 egg white; 1 tsp salt; 8 scallops (weighing about 450 g/1 lb); 25 g/1 oz mixed fresh herbs (chervil, dill, parsley, chives); 25 g/1 oz mixed fresh herbs (chervil, dill, parsley, chives); 25 g/1 oz mixed fresh herbs (chervil, dill, parsley, chives); 5 medium tomatoes; Pinch of paprika; 150 ml/¼ pint double cream; 50 ml/2 fl oz dry vermouth; 25 g/1 oz mixed fresh herbs (chervil, dill, parsley, chives); 50 ml/2 fl oz dry white wine; 100 ml/4 fl oz white wine vinegar; 1 bay leaf; Sprigs of fresh chervil; 25 g/1 oz shallots, finely chopped; 1 small clove garlic, crushed; 2 tbsp walnut oil; 15 g/½ oz tomato purée

Preparation info

Serves
8

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

This makes a wonderful first course but does take quite some time to make, but the end result is well worth the effort. Once described by a happy customer as ‘utter bliss’, try it and see for yourself.

Ingredients

Boudin

8 scallops (weighing about 450 g/1 lb)
1 tsp salt
1 egg white

Starter
Pescatarian
Gluten-free

Method

To make the boudin, shell, trim and thoroughly wash the scallops. Dry well. Place in a blender or food processor along with the salt and the egg white and blend for a few minutes until you have a smooth paste. Rub the mixture through a sieve into a bowl set on crushed ice and mix in the paprika. Gradually add two-thirds of the cream, mixing in well. Add the vermouth and season.