Baked Scallops Recipe - Great British Chefs

Ingredients

• 6 Orkney scallops, hand-dived, in the shell
• 25g of unsalted butter
• 1 shallot, finely sliced
• 1 garlic clove, finely sliced
• 100ml of Noilly Prat vermouth
• 250ml of fish stock
• 100ml of double cream
• salt
• 60g of frozen broad beans
• 60g of morels, washed and halved
• 1/2 garlic clove, chopped
• 20g of unsalted butter
• 12 small tarragon leaves
• 500g of plain flour
• 275g of salt
• 6 egg whites
• 100ml of water, cold