Scallops Baked in Vermouth

Cook Time 30 minutes

Servings 4 as an entree


1 tsp extra virgin olive oil

8 fat scallops, ideally with roe attached but not essential

8 scallop shells, for baking scallops in

2 French shallots, finely chopped

100ml dry vermouth (like Noilly Prat)

200ml chicken stock

2 tbsp thickened cream

40g butter, cubed and cold

4 pink peppercorns, crushed


Heat a pan over high heat and then add oil. Sear the scallops on each side for no more than 20 seconds. Remove from the pan and season with salt.

Return to the stove over medium heat and add the shallots and dry vermouth into a pot. Bring to the boil, add stock and reduce by half, then add cream and again reduce by ⅓. Using a small whisk, whisk in the butter, a few cubes at a time over a low heat until a thick and glossy sauce forms. Add a pinch of salt to season the sauce.

Preheat grill element in the oven.

Arrange scallop shells into a baking dish (Tip: to help them sit up straight scatter rock salt in the base of the dish). Arrange par-cooked scallops into each shell. Spoon over the sauce and place scallops under the grill for 5-6 minutes or until lightly caramelised over the top. Sprinkle over peppercorns.


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