major tom, ragu, Scallop, seafood -
Major Tom Baked Scallop
This tasty tomato seasoning is for more than just Ragu here we have made this stunning baked Scallop a deliciously delicate Mediterranean delight!
Take your tastebuds on a journey, no bus ticket required!
Major Tom Baked Scallops
NICK HOOK
Rated 5.0 stars by 1 users
Category
Seafood
Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
This tasty tomato seasoning is for more than just Ragu here we have made this stunning baked Scallop a deliciously delicate Mediterranean delight!
Take your tastebuds on a journey, no bus ticket required!
Ingredients
-
Shortcrust Pastry
-
6 Fresh Scallops, roe removed and cleaned
- Scallop shells only one half, clean.
- Cherry tomatoes, 500 g
- Tablespoon of capers
- Salt
- Finally, sliced white onion
- Splash of champagne or any any white wine that you drink.
- One egg to brush over pastry
- Parmesan
-
Major Tom Seasoning
Directions
- Preheat oven to 200°. C.
- Half your cherry tomatoes and sprinkle them with salt and roast them off for about 12 to 14 minutes or or until soft, soft and slightly charred.
- Arrange your six Scallop shells and using one of them, cut out six shell shapes, using the scallop shell as a template.
- Fill each scallop shell with the roasted tomatoes, adding a teaspoon of capers to each a teaspoon of caper brine, finally sliced white onion, and a dash of wine.
- Place a scallop on top, season the tomatoes and scallop with major Tom and a pinch of salt.
- Secure your shortcrust pastry lid over each scallop brush well with egg wash.
- Sprinkle liberally with grated Parmesan and poke a few small holes in the top place in your hot oven for 12 to 14 minutes or until brown and the scallop is fully cooked through.