Baked Half Shell ‘Manx’ Queenies “Carbonara” Glazed with Buffalo Mozzarella, Coriander, Chilli and Tomato Butter Sauce

Name: Baked Half Shell ‘Manx’ Queenies “Carbonara” Glazed with Buffalo Mozzarella, Coriander, Chilli and Tomato Butter Sauce
Yield: Serves 4
Ingredients: Pinch of caster sugar; 250 g salted butter; 100 g whipping cream; 500 g fresh chestnut mushrooms, finely chopped; 100 g smoked streaky bacon, finely diced; 1 banana shallot, finely chopped; 50 g medium white wine; 32 half shell fresh Queenie scallops; Pinch of Maldon salt; 5 vine tomatoes, peeled, quartered and deseeded (seeds, pulp and juices reserved); 20 g fresh coriander, finely chopped; 1 fresh Thai chilli, seeded and finely chopped; 32 micro coriander leaves; 10 g extra virgin olive oil; 150 g Buffalo mozzarella, diced in 32 cubes

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

32 half shell fresh Queenie scallops
500 g fresh chestnut mushrooms, finely chopped
100

Starter
Gluten-free

Method

Tomato Butter

Pass the reserved tomato pulp, seeds and juice through a fine sieve and keep the juice.
Heat the olive oil in a saucepan, add the quartered tomatoes and cook until a purée consistency.
Add the reserved juice, a pinch of Maldon salt and caster sugar and simmer until reduced by half. Put