Scallop Ballotine Recipe - Great British Chefs

Ingredients

• 100g of scallops, white meat only
• 1 egg
• 60g of double cream
• 1 pinch of salt
• 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
• sourdough bread, kept in fridge to firm up
• dill