Pascal Aussignac's scallop ballotine recipe is a real treat - conjuring the luxurious seafood into a ballotine and serving on wafer-thin toast. Using 100% steam for this recipe allows the delicate scallop mixture to be cooked in cling film at a controlled temperature in the oven, which will ensure a more consistent end result.
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To make the scallop ballotine, blend the scallops in a food processor with the egg and salt until smooth, then slowly fold in the double cream. Pass this mixture through a drum sieve to remove any sinew and transfer to a piping bag
100g of scallops, white meat only
1 pinch of salt
60g of double cream
Spread a layer of cling film onto a work surface and pipe the scallop mixture into a sausage shape down the length of the cling film. Roll to create a long sausage and tie off at the ends
Set your steam oven to 85°C and 100% steam. Place the scallop sausages on a tray and cook in the oven for 8-12 minutes, then leave to cool in the fridge. Unwrap and cut into 1cm pieces before browning off the ends with a blowtorch
Remove the bread from the fridge and slice as thinly as possible (use a meat slicer if possible). Gently cook the slices under the grill or in the oven until golden brown and crisp. Remove and leave in a warm, dry place until required
sourdough bread, kept in fridge to firm up
To prepare the potted shrimp, chop the shallots and sauté gently in the olive oil in a medium saucepan. Add the pastis, Lillet Blanc and white wine vinegar and reduce by half
2 large shallots
2 tbsp of olive oil
2 tbsp of pastis
2 tbsp of Lillet Blanc, or dry martini
1 1/2 tbsp of white wine vinegar
Stir in the double cream, lemon juice, butter and shrimp, then season to taste with salt and Espelette pepper. The residual heat of the pan will cook the shrimp. Mix in the parsley and transfer to ramekins to chill and set in the fridge
2 tbsp of double cream
1 lemon, juiced
150g of brown shrimp, peeled
100g of butter, chilled and diced
2 tbsp of parsley, chopped
To serve, place slices of toast onto each plate, top with a quenelle of potted shrimp and a few pieces of scallop boudin. Garnish with some sprigs of dill and serve
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