Photo: Caroline Attwood
Scallops baked in the shell with a puff pastry lid
11 ingredients
SERVES 6 as a starter
openrecipes
Serving seafood in the shell is a classic but foolproof presentation fallback - John Torode's version is pastry-topped
Estimated Nutrition (whole recipe, rough)
617
Calories
53g
Protein
36g
Fat
19g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Vermouth | not in our table | 0 |
| Roe | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes