Name: Scallops Served in a Pastry Case with a Cream and Basil Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 1 medium leek, cut into julienne; 300 ml (½ pt) fish stock (2 glasses of Noilly Prat is a good substitute if fish stock is unavailable); 1 medium carrot, cut into julienne; 4 uncooked puff pastry rounds, 7.5 cm (3 inches) in diameter; beaten egg yolk, to glaze; 24 large whole scallops; 4 tsp grapeseed oil; 2 strips of orange zest; salt and pepper; 1 glass dry white wine; 250 ml (8 fl oz) double cream; 75 g (3 oz) unsalted butter; a few leaves of fresh basil, cut into fine strips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

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Scallops Served in a Pastry Case with a Cream and Basil Sauce

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