Scallops on an Omelette Duvet
We had a bit of fun on Mark's Daily Apple forums coming up with names for this dish. Scallops in Bed led to consideration of the bed clothes and one thing led to another ... Scallops on an Omelette Duvet.
Scallops in their shell, some seaweed, a Japanese omelette and a creamy sauce.
First, carefully part the scallop from its shell and wash the shell well. Remove the coral from the scallop and the membrane around the white part of the scallop. Clean off any membrane from the coral and wash both the coral and the white in clean water to get any sand out.
Prepare the seaweed. I buy a bag of dried sea vegetables which need nothing more than immersion in hot water for a few minutes. Once revitalised, drain off, retaining the water.
The sea(weed) water forms the basis of the sauce, into which finely chopped shallot, garlic and the scallop coral is placed and warmed through for a few minutes, puréed and passed through a fine sieve back into the saucepan. Add cream at this point, set to simmer and reduce.
Japanese omelettes are very thin - one large egg and a tablespoon of water is all that is needed. Whisk the egg thoroughly, almost to a foam. Pour into an 8" skillet for make a 6" omelette, flip when necessary to cook on both sides.
Place the omelette on a board and cover with the seaweed. Roll it up and slice into inch wide section, placing two or three sections into each scallop shell.
Reduce the sauce further. Now thickened, salt to taste, toss in some chopped coriander and pour over the omelette duvet.
Melt some butter in the skillet and colour the scallop whites. Place onto the duvet.
Serve in a shallow bowl.