A few weeks ago Miele (those makers of high class kitchen goods that are so far removed from the ones that I have in my flat that it is not even funny) invited me to the BBC Good Food Show in Birmingham. Part of the day included the opportunity to cook with Martin Blunos, previously the chef at two Michelin starred Lettonie in Bristol. The part I wasn’t aware of when I signed up was that this cooking would take part on stage… in front of a crowd. Cue extreme nerves. Luckily I wasn’t alone and Bron from Feast with Bron, Jan from What Do I Want to Cook Today and Kits from the Cooking Forum.
The finished product
The recipe that Martin cooked was shell baked scallops which unhelpfully involved a lot of match stick chopping of vegetables. Cue Michelin star chef casually slicing and dicing carrots in 15 seconds flat while I laboriously lingered over the vegetables with my amateur knife skills. In the end, the match stick vegetables may have had a more “rustic” appearance on my dish but the baked scallops still tasted fresh and briny. This is not an every day recipe but a real winner when you are out to impress, you just need to make sure you can track down scallops in their shells.
12 diver caught scallops in the shell
500g block readymade puff pastry
1 tbsp black onion seeds
1 tbsp coriander seeds
1 tbsp cumin seeds
Salt and pepper
1/2 bottle dry white wine
500ml fish stock
250g unsalted butter
Martin in action
1. Preheat oven to 180C.
2. In 3 small saucepans add a tbsp of butter and shake the pans to and fro to emuslify the butter and make a sauce, season with salt and pepper and a little lemon juice to sharpen.
3. Chop the carrot, leek and celery into matchstick size pieces and add the carrot and coriander seeds to one pan, the leek and black onion seeds to another pan and the celery and cumin seeds to the third pan. Add a splash of fish stock and wine to each pan.
4. Cook over a low heat until the vegetables have softened.
5. Cut each scallop into four even thickness slices and remove the roe from the scallops and set aside.
6. Roll pastry into an oblong and then cut into three even long strips about the width of a ruler so that they are long enough to wrap around each scallop.
7. Fill each scallop shell with a mixture of the vegetables from the pan then arrange the four pieces of scallop in a rosette on the top of the vegetables.
8. Place the scallop roe into a blender with a tbsp of cold water and the yolks from the eggs. Blend until creamy. This makes an egg wash.
9. Brush the egg wash over the rims of the shells then place the top of each shell on top of the filled bottom and carefully seal the join with the strips of pastry. Brush more egg wash on the pastry and sprinkle with a little salt.
10. Scrunch a sheet of aluminium foil to make 12 donut shapes to act as supports for the scallops. Place the donuts on an oven tray and then carefully place the scallops on to.
11. Bake in the oven at 180C for 8/10 mins.
12. Remove scallops from the oven and brush with olive oil before serving.
Serves four with a serving size of three scallops per person
If you liked reading this you might be interested in another impressive seafood dish, try this recipe for baked sea bass with slow roasted tomatoes or if you want to eat scallops cheaply in London order the sizzling seafood with lemon and garlic at Cay Tre.
Gourmet Chick attended the BBC Good Food Show as a guest of Miele.