BBC Food - Recipes - Scallops in their shells with fennel and herbs
For a special presentation the scallops are put back in their shells with a fennel and white wine sauce and sealed in with puff pastry.
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Ingredients
- 250g/9oz plain flour
- 250g/9oz very cold butter , cut into small cubes
- ½ tsp salt
- 125ml/4fl oz ice-cold water
- 8 scallops in their shells
- 50g/1¾oz butter
- 1 banana shallot , finely sliced
- 4 baby leeks
- 4 baby carrots
- 2 sticks wild fennel or ½ bulb fennel
- 1 star anise
- 150ml/5fl oz white wine
- 150ml/5fl oz fish stock
- 150ml/5fl oz double cream
- 1 plum tomato , skinned, seeds removed and chopped
- 1 tbsp chervil , finely chopped
- 1 tbsp parsley , finely chopped
- salt
- freshly ground black pepper
- 2 free-range eggs , beaten
- large handful salt
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