July 19, 2021

Open Scallop Lasagne

Adapted from a recipe at The Cliff in Barbados this scallop dish with give you the feeling of fine dining in your own home.

Serves 4

Ingredients

20 King scallops

4 large lasagne sheets

For the tomato confit:

200g tomatoes, chopped

1 garlic clove, finely chopped

½ small onion, finely diced

1 tbsp tomato puree

2 tsp sugar

50ml white wine

Olive oil

For the pesto:

50g basil

3 tbsp toasted pine nuts

60ml olive oil

1 tbsp white wine vinegar

Salt

For the pesto cream sauce:

50g butter

1 garlic clove, finely chopped

100ml white wine

200ml chicken stock

200ml double cream

4-6 tbsp pesto

*if you wish to make your own pasta you can find a simple recipe here

Method

Preheat the oven to 175ºC.
To make the tomato confit, sauté the onion and tomatoes in a little olive oil until soft, being careful to not brown them. Next, mix in the garlic & tomato puree and cook for a couple of minutes, then add in the sugar and wine. Cover with a lid and transfer to the oven to cook for 30 minutes.
Make the pesto but simply blending all the ingredients together, seasoning with salt at the end.
Remove the tomato confit from the oven and keep warm. Turn on the grill for later
For the cream sauce, melt the butter in a saucepan and fry the garlic until it smells fragrant. Add the wine and simmer to reduce it by half. Add the chicken stock, simmer for 5 more minutes then add the cream. Bring back to the boil and reduce to a syrupy sauce consistency that coats the back of a spoon then stir in the pesto. Taste and season with salt if needed.
Bring a large pan of salted water to the boil and cook the pasta. Once cooked, lay out on a baking sheet and sprinkle with some grated parmesan.
Season the scallops with salt & fry in butter and olive oil over a high heat for 2 minutes on each side so they get a nice golden crust.
Place the pasta sheets under the grill for a couple of minutes to brown a little
Arrange each bowl with half the lasagne sheet sitting at the bottom so you can fold the other half over at the end. Spoon the pesto cream sauce into the bowls, followed by a spoonful of tomato confit in the middle of the bowl. Arrange 5 scallops per bowl the fold the pasta sheet halfway over the dish. Finish with a sprinkle of parmesan.