https://www.lifestylefood.com.au/recipes/7586/scallops-le-havre

LifestyleFOOD.com.au

Poached fresh scallops served on the shell with a little sauteed spring onion, garlic and freshly ground black pepper covered with a wine and fish stock reduction.
I invented this one in response to a clients request for something "a bit different" as a seafood entree for his daughters wedding reception.

Ingredients

  • 16 scallops on the half shell

  • 8 spring onions, finely sliced

  • 3 fat cloves garlic, finely minced

  • 50 gms. unsalted butter

  • .5 cup finely chopped sweet basil

  • 500gms. fish bones and head

  • 6 black peppercorns

  • 2 stalks celery, roughly chopped

  • 1 medium carrot, peeled and roughly chopped

  • 1 medium red onion, peeled and quartered

  • 3 good sprigs fresh dill

  • 700 ml. cold water

  • .5 white wine glass of a good dry white wine

  • .5 tsp sea salt

  • .5 tsp freshly ground black pepper

  • Rock salt to serve

  • Colourful salad vegetables of your choice

Method

  • 1.

    Remove the scallops from shells, rinse under cold water and set aside

  • 2.

    Thoroughly clean shells, scrubbing if necessary, and set aside

  • 3.

    In a heavy based saucepan place fish bones and head,peppercorns, celery, carrot, onion, dill, cold water and dry white wine.

  • 4.

    Season with the sea salt and ground black pepper

  • 5.

    Bring to boil, reduce to a gentle simmer and cook for 30 minutes

  • 6.

    Strain the stock through a muslin cloth into a stainless steel bowl

  • 7.

    Allow to sit for 30 minutes for any residue to settle

  • 8.

    Strain again through clean muslin, gently pouring, leaving any residue in bottom of first bowl

  • 9.

    Discard residue

  • 10.

    Place stock in clean pan, bring to boil, reduce to gentle simmer

  • 11.

    Allow stock to reduce to .5 of its' original volume

  • 12.

    2 minutes before stock has sufficiently reduced add .25 cup of the sweet basil

  • 13.

    Taste for seasoning

  • 14.

    Meanwhile, melt butter over medium heat in a heavy based pan until just foaming

  • 15.

    Add spring onions, garlic,remainder of sweet basil and .25 tsp. ground black pepper and cook until onion just retains some crispness

  • 16.

    Drain off butter and keep warm

  • 17.

    Place scallop shells in oven at 80C to warm for serving

  • 18.

    Place a small, flat bed of rock salt on plates and surround with colourful salad

  • 19.

    Vegetables

  • 20.

    Poach scallops for two minutes each side in fish broth

  • 21.

    To serve place scallop shells on rock salt so that they are level

  • 22.

    Place a scallop in each shell and top with a little of the onion/garlic mixture

  • 23.

    Fill each shell with fish broth, garnish with dill sprigs and serve

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 307kj
  • Fat Total 13g
  • Saturated Fat 4g
  • Protein 36g
  • Carbohydrate 7g
  • Sugar 2g
  • Sodium 821mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Notes

There are many variations that I have used for this dish e.g. chilli in the onion mix, different herbs for the stock or onion mix, adding a prawn in with the scallop, half stock topped with mornay - really anything your imagination can come up with!
I suggest two scallops for an appetiser and four for an entree.
The stock can be prepared the day before and is, I feel, better tasting for it.
If you are considering serving cooked vegetables wit it just remember that scallops have a very delicate flavour and should not be served with strong tasting vegies

Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings