How To Make The Perfect… Baked Scallops in Shony Butter

How To Make The Perfect… Baked Scallops in Shony Butter

www.thelondoneconomic.com

With Burns Night fast approaching, this week’s recipe is quintessentially Scottish, yet it’s a million miles away from traditional haggis, neeps and

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Ingredients

  • 1 Small Shallot (finely sliced)
  • 4 tbsp Soft unsalted butter
  • Lemon, zest
  • a small bunch of Dill or fennel bronze
  • a good splash of Pastis
  • 4 Medium scallops (shucked, cleaned, shells reserved and cleaned)
  • 10 grams Unsalted butter
  • Sea salt and freshly ground black pepper
  • 150 grams Puff pastry, cut into strips 2cmx30cm
  • 1 Free-range egg (beaten)
  • Maldon rock salt
  • Sea purslane

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