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  • Croustillant Of Roast Scallops And Hazelnuts

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    Croustillant Of Roast Scallops And Hazelnuts
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 x Fresh scallops, shucked and cleaned
    • 1 x 1 1/2 inch p leek
    • 1 1/2 ounce Shiitake mushrooms
    • 80 ml Cep juice
    • 100 ml Chicken stock
    • 30 ml Double cream Knob of butter Lemon juice, salt and pepper Oil for cooking
    • 65 gm Egg whites
    • 40 gm Sugar
    • 5 gm Salt
    • 45 gm Flour
    • 65 gm Melted butter Minced chives Shelled hazelnuts

    Directions

    1. Preheat the oven to 190C.
    2. Mix together the egg white, sugar, salt and flour then add in the hot melted butter and mix together thoroughly to create a batter. Add in the finely-minced chives. Form into thin rounds on a non-stick baking sheet and place 3 shelled hazelnuts in the middle of each round. Bake in the oven for 4-5 min till golden.
    3. Leek: cook in salted boiling water for 2 min, then prior to serving reheat with a knob of butter.
    4. Scallops: Cook in warm oil in a very warm pan till brown and caramelised on the surface but still melting and sweet within.
    5. Mushrooms: Saute/fry quickly in a little warm oil.
    6. Sauce: Reduce the chicken stock, cep juice and cream to taste. Finish with a little butter and lemon juice and adjust the seasoning.

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