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

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

4 uncooked puff pastry rounds, 7.5 cm (3 inches) in diameter
beaten egg yolk, to glaze

Europe
United Kingdom
Pastry
Pescatarian

Method

Preheat the oven to 220°C/425°F/Gas Mark 7. Glaze and bake the puff pastry rounds in the oven for 10—12 minutes until brown.