Scallops with Ratatouille

Name: Scallops with Ratatouille
Yield: Serves 4
Ingredients: 1 red onion; 4 hand-dived scallops, in the shell; 2 cloves garlic; salt & black pepper; sea salt; fresh basil; fresh oregano; 1 small aubergine; fresh herbs, for garnish; 1 red pepper; 1 yellow pepper; 2 egg yolks; fresh thyme; black pepper; 4 baby courgettes; olive oil; 200 g puff pastry; 4 large plum tomatoes

Baked Hand-dived Scallop in the Shell with Ratatouille and Garden Herbs

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

The scallop is sealed with the pastry around the shell, baked and then opened at the table to let the full aroma flood out. You can use different vegetables inside to create your own version. Try creamed leeks and smoked bacon, or white radish with lemon and cinnamon.

Ingredients

4 hand-dived scallops, in the shell
sea salt
black pepper
olive oil
200

Method

Open the scallops with a knife by running it flat against the shell and then remove the scallop meat, trim off any sinew to leave just the white meat and the brightly coloured orange roe. Rinse the scallops and roe under cold water, drain and set on kitchen paper. Place them in the fridge, and wash both shells out thoroughly.

Pre-heat the oven to