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Scallops baked in the shell with a puff pastry lid
- 400ml fish stock
- 100ml vermouth
- 50ml double cream
- 1 small carrot , peeled and cut into julienne
- 1 small leek , washed and cut into julienne
- 30g butter
- white pepper , to season
- 1 tbsp dill
- 6 large or 12 smaller scallops , cleaned and roe removed (shells scrubbed clean)
- 375g puff pastry
- 1 egg , beaten
Directions:View on BBC Good Food
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