Scallop ballotine on potted shrimp toast
Item 1 of 1
- medium
- 4
- 1 hour 30 minutes
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.
First published in 2015
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Ingredients
Metric
Imperial
Shrimps a la Française
- 150g of brown shrimp, peeled
- 2 large shallots
- 2 tbsp of pastis
- 2 tbsp of Lillet Blanc, or dry martini
- 1 1/2 tbsp of white wine vinegar
- 2 tbsp of double cream
- 1 lemon, juiced
- 100g of butter, chilled and diced
- 2 tbsp of parsley, chopped
- 2 tbsp of olive oil
- Espelette pepper
- salt
To serve
- sourdough bread, kept in fridge to firm up
- dill
SAVE RECIPE
Equipment
- Food processor or blender
- Blow torch
- Piping bag and nozzle
- Catering grade cling film
- Ramekins
- Steam oven
Method
1
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
2
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
3
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
4
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
5
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
6
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
- salt
- Espelette pepper
- 2 tbsp of parsley, chopped
7
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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