Scallops in puff pastry, butternut cream and green oil

Ingredients

• 4 pieces Fresh scallops (deveined, cleaned, without the beard)
• 1 sheet Puff pastry (about 250 g, kept chilled)
• 1 piece Egg yolk (for glazing)
• 1 tablespoon Water (mixed with egg yolk)
• 0.5 squash Butternut squash (about 300 g, peeled and cut into pieces)
• 40 g Butter (20 g for the roux, 20 g for the sauce)
• 20 g All-purpose flour (for the roux)
• 1 pinch Salt
• 1 pinch White pepper
• 15 g Fresh chives
• 15 g Fresh flat-leaf parsley
• 15 g Fresh tarragon
• 15 g Fresh dill
• 100 ml Neutral oil (sunflower or grape seed) (for the green oil)
• 1 teaspoon Lemon juice (for the final sauce)

Instructions

1. Cleaning the scallops

   Carefully remove the beard with a knife, quickly rinse under cold water (one go‑and‑return) and pat dry with paper towels. Dry thoroughly.

   Time: PT10M

2. Preparing the puff pastry

   Roll the pastry to 3 mm thickness, cut 4 circles slightly larger than the shells, place them on a tray lined with parchment paper, brush with an egg‑yolk/water mixture.

   Time: PT15M

3. Chilling the pastry

   Cover the tray with plastic film and place in the refrigerator for 30 minutes.

   Time: PT30M

4. Extracting butternut juice

   Peel half of the squash, cut into cubes and run through a juicer. Reserve the juice and pulp separately.

   Time: PT10M

5. Preparing the butternut cream

   Melt 20 g butter in a saucepan, add 20 g flour and stir for 1 min (white roux). Pour the butternut juice in a stream while whisking, add the pulp, let thicken for 5 min, season with salt/pepper.

   Time: PT10M

6. Green herb oil

   Blend 15 g chives, parsley, tarragon and dill with 100 ml neutral oil. Strain through cheesecloth and keep chilled.

   Time: PT10M

7. Assembling the scallops in crust

   Place each scallop in the center of a pastry disc, add a small herb leaf (chives), fold the edges slightly and seal with finger or a small spatula. Brush with glaze.

   Time: PT10M

8. Baking

   Bake the tartlets at 220 °C for 10 minutes, until the pastry is nicely golden and the scallop flesh is just cooked.

   Time: PT10M

   Temperature: 220°C

9. Beard sauce (marinière)

   In a small saucepan, sauté the scallop beards with a drizzle of oil, add 100 ml water (or stock), let reduce for 5 min, whisk in butter (20 g) off the heat, add lemon juice, strain.

   Time: PT15M

10. Plating and serving

    Place each tartlet on a plate, drizzle with a stream of beard sauce, add a swirl of green oil and serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

3 g