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Scallops in puff pastry, butternut cream and green oil
Festive Christmas starter: beautiful scallops wrapped in golden puff pastry, accompanied by a silky butternut cream and a green herb oil. A scallop beard sauce in a marinière style elevates the whole.
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Critical Success Points
- • Meticulous cleaning of the scallops to avoid sand.
- • Chilling the pastry before baking.
- • Baking at high temperature (220 °C) for exactly 10 minutes to keep the flesh tender.
Safety Warnings
- • Handle shells and the beard carefully to avoid cuts.
- • Cooking at 220 °C: use kitchen gloves to remove the tray.
- • Consume the seafood immediately after cooking to avoid any risk of contamination.
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