Scallops en Croûte is composed of a rich, warm pillow of baked pastry goodness that complements the salty shellfish. It also incorporates sparkling wine.
Ingredients
- 1 bulb fennel, thin sliced, fronds reserved for garnish
- 1 leek, white only, washed thoroughly, thin sliced
- 10 tablespoons butter
- Salt and pepper, to taste
- 2 ounces anise liqueur
- 8 jumbo scallops
- 1 pinch fennel pollen (optional)
- 2 sheets puff pastry
- 1 egg, whisked with a little water
- 3 ounces sparkling wine
- ½ ounce cream
- 1 ounce caviar
Directions
In a medium pot, cook fennel and leeks slowly with 2 tablespoons butter, salt, and pepper until tender. Add 1 ounce anise liqueur and keep warm.
Heat oven to 375˚F.
Season scallops with salt, pepper, and fennel pollen, if using. Warm skillet over medium heat and add scallops. Sear until golden brown, then baste with 1 tablespoon butter until cooked. Set aside in a warm place.
Cut puff pastry into 8 circles or ovals, 2–3 inches in diameter. Using a pastry brush, brush the whisked egg onto the puff pastry. Bake until golden brown, about 8–10 minutes.
In a small pot, combine the remaining anise liqueur, sparkling wine, and cream. Over medium-low heat, cook until reduced by half. Slowly whisk in the remaining butter. Season with salt and pepper, to taste. Set aside in a warm place.
Divide melted leeks among 4 plates. Top each with 2 scallops, 2 pieces of puff pastry, and reserved fennel fronds. Fold caviar into butter sauce, and pour over the plate. Serves 4.
