Recipe for baked scallop in its own shell
Scallops have a firmer texture than other shellfish and taste amazing. They can be prepared in many ways, but there is something special about scallops cooked in their own shell – it looks beautiful and the meal just feels more authentic.
Impress your guests’ taste buds with this recipe for baked scallops.
This dish is ideal to serve as an appetizer or as part of a larger seafood meal.
Ingredients
- 4 pcs. Scallops in its own shell
- 2 pcs. Crawfish large prawns with shell
- 50 gram Baby Spinach
- 20 gram Butter
- 100 gram White Wine dry
- 4 pcs. Fresh thyme 4 sprigs
- 1 pcs. Shallots
- Wheat Flour
- Water
- Spices salt and pepper
Instructions
Preparing Scallops:
- I have always been fascinated by scallops in their own shell but have never had the opportunity to handle the raw ingredient myself.
- So it was a pleasure to finally get some and try them out personally. I thought it would be difficult to open them (like oysters), but it was extremely easy. It didn’t require any special tools or a sharp knife.
- Start by opening the scallops by running a regular dinner knife along the top of the shell to cut it free.
- Start by taking out all the contents of the shell and remove all the “debris” that sits outside the scallop (this becomes obvious when you’re holding the scallop in your hand). If you’re lucky, there is roe in the scallop. If so, just leave it on as it is very tasty. The roe is orange-red and sits next to the scallop itself.
- You are now left with a fine white scallop. There is a closing muscle on it that also needs to be removed. It is a small thin object that is located on the side of the large muscle and can be quite tough. However, it can easily be removed with fingers.
- Rinse the shell thoroughly under cold water and it is ready for use.
Filling:
- Rinse the spinach thoroughly.
- Bring 2 dl. of water to a boil in a small pot and add butter and spinach.
- Steam the spinach until it wilts, then remove it from the pot. Squeeze out excess liquid.
- Peel and finely chop the shallot.
- Place the spinach at the bottom of the shells.
- In each shell, place spinach, shallots, one (halved) scallop, and the meat from 1/2 langoustine. Sprinkle with fresh thyme, salt, and pepper, and pour white wine over.
- Close the scallops up.
- Mix wheat flour and water together to form a dough.
- Roll the dough out thinly on a table and cut it into strips about 3-4 centimeters wide.
- Place a strip of dough around the edge of each scallop. The dough ensures that the scallops are sealed tightly so that none of the liquid evaporates.
- Place the scallops on a baking sheet - perhaps supported by a piece of aluminum foil.
- Bake/grill the scallops in the oven at 180-200 degrees Celsius (356-392 degrees Fahrenheit) for about 10 minutes. When the dough is baked, the scallops are also ready.
- While the scallops are in the oven, quickly sauté the langoustines in a hot pan.
- Remove the meat from the shells and set it aside.
- Take the shells out of the oven and remove the top shell and the dough. Be careful; they are very hot.
- Place half a langoustine on top of the shell and a dollop of parsley mayo. The mayo was too warm, so it melted in this picture 🙁
- Serve immediately, preferably with this oil bread.
Notes
The innards from the scallops and the shells from the langoustines can be used in for example a lobster bisque.