Scallops with Ratatouille

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

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

On The Menu: Seasonal Recipes for a Culinary Life

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 g puff pastry
  • 2 egg yolks

    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 180°C/gas mark 4.

    To make the ratatouille, bake the peppers at 180°C/gas mark 4 for 10-15 minutes until they start to blister and go black all over, remove and leave to cool in a bowl covered with cling film. Halve the tomatoes and place on a baking tray with the inside facing up, drizzle with olive oil, sprinkle some chopped oregano and thyme over and season generously with salt and black pepper. Roast the tomatoes at 180°C/gas mark 4 for 10 minutes, remove and liquidise.

    Chop the courgettes and aubergine into even-sized 2cm pieces, put in a bowl and sprinkle with salt, leave for 10 minutes to remove excess water. Then rinse and dry on kitchen paper. Peel the peppers and remove the seeds, chop into even-sized pieces, as the courgettes, but keep separate.

    Heat a large saucepan, peel and chop the onion and add to the pan with a little olive oil and the crushed garlic. Cook without adding colour for 4-5 minutes. Add the courgettes and aubergines and fry over a high heat for a further minute, then add the peppers and blitzed tomatoes, bring to the boil and remove from the heat. Finish with some freshly torn basil, oregano and thyme, check the seasoning and leave to cool.

    Take the bottom scallop shell and put a spoonful of the ratatouille into the shell, place a scallop and the roe on top, season with salt and pepper and a little olive oil, and cover with the top shell.

    Roll out the puff pastry and cut into four strips long enough to go around the scallop shell. Run the pastry around the shell to seal it fully, then brush with the egg yolk. Bake in the oven at 180°C/gas mark 4 for 10-12 minutes depending on the size of the scallop. Serve straight from the oven, sitting each scallop on a pile of sea salt on a plate and garnish with fresh herbs.