Orkney scallops baked in the shell with morels and broad beans

Not yet rated

The flavours of spring are contained within this elegant seafood starter from Martin Wishart. This baked scallop recipeproduces an impressive looking dish, while the salt crust ensures the scallops are cooked gently and evenly.

First published in 2015





Morels and beans

Salt crust


To make the salt crust, mix the flour and salt together in a large bowl and measure out 180ml egg white. Add the egg whites to the bowl and mix well
Add the water, a little at a time, stirring until the mix forms a thick paste. Cover the salt crust in cling film and rest in the fridge for 1 hour before use
  • 100ml of water, cold
Preheat the oven to 200˚C/gas mark 6
For each scallop, slide a long thin-bladed knife along the inside of the flat part of the shell. The shell should now pull away
Carefully lift the scallops out of the shell using a spoon. You will then need to scrape it against the shell to free it. Reserve both shells
Remove the skirt and set aside. Cut away the orange roe and discard
Rinse the white scallop meat in a little cold water and pat dry on a piece of kitchen towel
Cut away and discard the black sac that is attached to the scallop skirt. Place the skirts into a bowl and leave them to rinse under a tap of running cold water for 15 minutes to remove any sand
Boil the shells in water for 30 minutes to sterilize and then scrub them clean
Melt the butter in a small saucepan, add the shallot and garlic and gently cook, without colouring, for a couple of minutes
Add the Noilly Prat and boil until reduced to a glaze, then add the fish stock and boil until reduced by two thirds
  • 100ml of Noilly Prat
  • 250ml of fish stock
Add the cream and boil for a minute, then pass the sauce through a fine sieve, squeezing through all the sauce with the back of a spoon. Set aside to cool
  • 100ml of double cream
Cook the broad beans for a couple of minutes in salted boiling water, drain and set aside
  • 60g of frozen broad beans
  • salt
Sauté the morels and garlic in melted butter in a sauté pan over a medium heat until tender, then season with a little salt
Lay the round, cupped scallop shells on the worktop and cut each of the scallops in half so you have two discs. Place two pieces in the centre of each shell
Season the scallops with a little salt and place some of the morels and broad beans on top of each scallop, along with 2 tarragon leaves. Finish with 2-3 spoonfuls of the sauce
Divide the salt crust into six balls and roll each one out to approximately 30cm
Lay the flat shell on top of the prepared round scallop. Crimp the salt crust pastry around the shell to form an airtight seal
Bake in the oven for 6 minutes (8 if they have come straight from the fridge)
Open the shells with a sharp knife and serve at the table
First published in 2015

Although steeped in the techniques of the classical French kitchen, Martin Wishart’s culinary imagination has a distinctly contemporary edge.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more