Baked scallop in the shell with buttered leeks, cider and apple

Preparing scallops

Slide a table knife along the inside of the flat part of the shell, it will pull away. Carefully lift the scallop out of the shell. Scrape against the shell to free it. Reserve both shells.
Remove the skirt and discard. Cut away the roe and reserve, then rinse the scallop meat and the roe under cold water, pat dry and keep aside
Cut and discard the pancreas (black sack)
Clean both shells in boiling water for 15 mins, scrub them if needed, this will sanitise them

For the sauce

Melt a knob of butter, add the chopped shallots, sweat them but don’t colour them.
Add the cider and reduce by 2/3s
Add the fish stock and reduce by ½
Add double cream and simmer for 1 min
Season to taste and strain.

For the leeks

Sliced the washed leeks in small dice or julienne
Cook in butter on low heat to soften them without colouring them
Add seasoning to taste
Keep aside, if slightly too watery, put in colander

Assembling and cooking

Cut the scallops in 3, lengthways.
Lay the cut scallops on a tray, add the buttered leeks, place the scallop meat over the leeks in a circle and put the roe in the middle
Season the scallop meat
Add on top dices of apple or small apple balls
Spoon on a tablespoon of the cold sauce (if hot it will cook them) over the scallop meat
Lay the flat shell over the rounded shell carefully
Egg wash all around the edges of the scallop shell to attach the puff pastry piece all around it, pinching all the way around making sure the 2 ends of the pastry are attached at the top of the scallops
Egg wash all over the pastry
Cook the scallop in a 180 degrees Celsius oven for 8 mins until the pastry has become golden Cook 10 mins if taken from the fridge

Plating up

When cooked, insert a knife into the pastry to loosen it gently
Place on top of sea salt so it stays in place
Serve it with the rest of the sauce that you kept aside

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