Baked Scallops with pastry crust

want to give your guests an interactive starter with a wow factor !

INGREDIENTS

6-8 jumbo sea scallops

1 tbsp olive oil

200m white wine/cider

3 garlic cloves, crushed

1 red onion finally chopped

250m chicken stock

1 lemon, squeesed

I sheet puff pastry (or make your own if you can !)

salt and pepper, to taste

fresh dill, garnishing

brown off the onion garlic in a pan, then add the wine, stock lemon juice, dill and any herbs you like. let the liquid infuse for a short while.

take the puff pasty and cut into 2 inch wide strips, making sure the pastry stretches all the way around the two half of the shell.

open the scallops and pour in some of the liquid stock enough to mostly cover the meat add a little of the onion and herbs then put the shell top back on the scallops and use the puff pasty to cover the rim to stop the liquid from escaping. (see photo above)

bake for 20mins on 200 fan.

be carful when removing the shells from the oven as they will be very hot, serve on a bed of seaweed or salad leafs, this will stop the scallops from moving around on the plate.

let your guests run a knife in-between to two shells to open them up, and you will get a ploom of aromatic stem fill the dining table and also the delict meat has been steamed inside the shell.

very easy and delicious.

you could also do and Asian style if you like with soy and ginger and rice wine !

go maverick try your own fillings !!