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Roasted scallop in its shell with parsley butter

Andrew Fairlie from Market Kitchen
A stunning dinner party starter that will look as good as it tastes, from Andrew Fairlie

Roasted scallop in its shell with parsley butter

Method

1. Slide a knife under the flat shell to cut the scallop meat from the shell. Remove the black sac, the skirt and the roe, keeping the scallop attached to the shell.

2. Discard the sac and the roe. Rinse the skirt under running water to remove any grit. Set aside for the sauce. Wash the scallop still in its shell and pat dry, remove the little muscle on the side of the scallop and discard. Chill the scallops until ready to serve.

3. For the parsley butter: mix the butter with the chopped parsley, grated lemon zest, lemon juice and chopped shallot. Season with salt and pepper.

4. Using cling film, roll the butter into a sausage the same circumference as the scallop meat. Chill in the fridge until firm.

5. For the sauce: sweat the shallots in the butter for 2-3 minutes, until soft. Add the wine and boil to reduce by half. Add the washed and drained scallop skirts and cook for 2 minutes over a high heat. Add the water or stock, bring back to the boil and simmer for 5 minutes.

6. Strain through a fine sieve, bring back to the boil and reduce by half again. Add the cream and bring back to the boil. Take off the heat and season with lime juice, salt and pepper. Set aside.

7. Preheat the oven to 190C/gas 5.

8. Bring the scallops up to room temperature and dry the meat (to help the butter stay in place). Remove the cling film from the butter and slice into 5mm discs. Place a disc on top of each scallop.

9. Put the scallop shells on a roasting tray in the oven and cook for 6 -7 minutes. Check with a skewer - the scallops should be just warm in the middle.

10. Place the scallops onto warmed plates on a bed of rock salt to stop them from sliding around.

11. Blitz the scallop stock with a hand blender and spoon the sauce around the scallops. Serve.

Cook’s notes: the butter can be made in advance, and be frozen up to 2 weeks.