Scallops in Pastry Shells Recipe:
1. Thinly roll out the pastry
2. Cut the pastry into 8 squares, each the size of a scallop shell
3. Oil the scallop shells lightly and line each one with a piece of pastry
4. Press the pastry well into the shell
5. Trim off any excess pastry
6. Poach the scallops together with the chives, salt and pepper in white wine for about 6minutes
7. Remove the scallops from the pan
8. Cut each one in half and drain well on absorbent kitchen paper
9. Divide the cooked scallops between the four pastry-lined shells
10. Brush the pastry rims of the shells with the beaten egg
11. Beat the egg yolks and the cream together
12. Spoon the cream mixture over the scallops
13. Cover the scallops with the remaining squares of pastry
14. Trim off any excess pastry and seal the edges together
15. Score lines on top of the pastry with a sharp knife to give it a shell-like appearance
16. Glaze the pastries with the beaten egg and make a small hole in the top of the pastry
17. Bake in the preheated oven for about 20minutes
18. Carefully ease the pastry cases out of the shells and place them on individual plates
19. Spoon a little Hollandse sauce through the hole of each pastry crust
20. Serve immediately with the remaining sauce handed separately in a sauce-boat
List of ingredients required:
(serves 4 people)
4 clean scallop shells
Vegetable oil
1 lb (450g) puff pastry
12 medium scallops, off their shells
150ml dry white wine
1 tablespoon fresh chopped chives
1 beaten egg
Salt and freshly ground black pepper
2 egg yolks
4 tablespoons double cream
Hollandaise sauce
The oven should be preheated at a temperature of 400F (205C)
