Scallops with Julienne Vegetables under a Puffed Crust

Name: Scallops with Julienne Vegetables under a Puffed Crust
Yield: Serves 6
Ingredients: 3 carrots, peeled and cut into the finest julienne; 3 sticks of celery, trimmed and cut the same size as the carrots; 3 sticks of celery, trimmed and cut the same size as the carrots; 4 Jerusalem artichokes, peeled and cut into fine strips; Salt and freshly ground black pepper; Salt and freshly ground black pepper; Flat-leafed parsley, chopped quite coarsely; 12 large scallops with dark tube trimmed away, each chopped, the corals left whole; 12 large scallops with dark tube trimmed away, each chopped, the corals left whole; 1 lb/450 g puff pastry; 1 beaten egg to glaze the pastry; 1 beaten egg to glaze the pastry; 1 beaten egg to glaze the pastry; 3 oz/84 g butter

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

In this recipe the scallops steam as the pastry cooks. I think by cooking them like this the maximum taste of the scallops is complemented by the vegetables on which they sit.

Ingredients

3 oz/84 g butter
3 carrots, peeled and cut into the finest julienne

Fish course
Pescatarian

Method

Melt the butter in a sauté pan and cook the prepared vegetables in the butter over a gentle to moderate heat, stirring, for about 5 minutes. Season with salt and pepper. Leave to cool. When cold, stir in the chopped parsley, and divide the mixture evenly between six scallop shells. Arrange the chopped scallops on the vegetables.

Roll out the pastry and cut circles large enough to cover