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Scallops in Their Shells with Fennel and Herbs

Scallops baked in shells with a fennel white wine cream sauce, sealed with homemade puff pastry and served elegantly.

SeafoodFrenchScallopsSophisticatedDinner PartyPuff Pastry
Estimated Nutrition
Calories
1062.7
kcal / serving
4250.8 kcal total
Carbs
46.4g
per serving
185.6 g total
Fat
86.3g
per serving
345.2 g total
Protein
28.1g
per serving
112.4 g total
Cook Time
75
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
250
g
Butter
very cold, cut into small cubes
50
g
Butter
null
150
ml
Double Cream
null
2
piece
Eggs
beaten, free-range
GrainsCereals
250
g
Plain Flour
null
Liquids
125
ml
Water
ice-cold
150
ml
White Wine
null
150
ml
Fish Stock
null
NutsSeeds
0.5
tsp
Salt
null
1
piece
Star Anise
null
1
tbsp
Chervil
finely chopped
1
tbsp
Parsley
finely chopped
1
count
Black Pepper
freshly ground to taste
1
handful
Salt
for baking tray base
Seafood
8
piece
Scallops
in their shells
Vegetables
1
piece
Banana Shallot
finely sliced
4
piece
Leeks
baby
4
piece
Carrots
baby
0.5
bulb
Fennel
or 2 sticks wild fennel
1
piece
Plum Tomato
skinned, seeds removed and chopped

Method

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