Scallops with Wild Mushrooms
|Puff pastry||12 Ounce (350 g)|
|Egg||1 , beaten|
|Butter||3 Ounce (75 g, 6 tbsp)|
|Scallops||12 , trimmed and thickly sliced|
|Shallots||2 , chopped|
|Celery stick||1⁄2 , cut into strips|
|Carrot||1⁄2 , cut into strips|
|Assorted wild mushrooms||8 Ounce, trimmed and sliced (225 g, 3 cups)|
|Noilly prat/Other dry vermouth||60 Milliliter (4 tbsp)|
|Creme fraiche||1⁄4 Pint (150 ml, 2/3 cup)|
|Lemon juice||15 Milliliter (1 tbsp)|
|Ground black pepper||To Taste|
|Celery salt||To Taste|
|Cayenne pepper||To Taste|
1. Roll out the puff pastry on a floured surface, then cut out four 13cm/5in shell shapes, using a paper template if you need to. Mark a shell pattern on each with a small knife then brush with a little beaten egg. Place on a baking sheet, then chill for 1 hour. Preheat the oven to 200°C/400°F/Gas 6.
2. Melt 25g/1oz/2 tbsp of the butter in a pan. Season the scallops with salt and black pepper, add them to the pan and cook for 30 seconds over a high heat. Transfer to a plate.
3. Score an inner shell 2.5cm/1in from the outer edge of each pastry shape. Bake the shapes for 20-25 minutes until golden. Set aside on a wire rack.
4. Fry the shallots, celery and carrot gently in the remaining butter. Add the mushrooms and cook until the juices begin to run. Pour in the vermouth and then increase the heat to evaporate the pan juices. Add the creme fraiche and cooked scallops and bring to a simmer (do not boil).
5. Remove the pan from the heat and blend in the egg yolks. Return the pan to a gentle heat and cook for a moment or two until the sauce has thickened to the consistency of thin cream, then remove the pan from the heat. Season with celery salt and cayenne pepper, and add the lemon juice.
6. Gently split the pastry shapes open and place the bases on four plates. Spoon in the filling and arrange the lids on top. Serve with potatoes and salad, if you like.