Oven Baked Scallops

Scallops.jpg

This week the sun has been out and the days are getting longer. It reminds me that the spring is ahead of us and this always puts me in the mood for seafood. I found this recipe on Instagram and I just had to try it. So thank you to Tonje Rønning for posting this great recipe. I paired this recipe with a 2014 Tribut Chablis. This wine was a wonderful wine to balance the richness of the oven baked scallops. The crisp citrus flavors and palate cleansing acidity are super pairing for this dish. The bright mineral quality is a great compliment for this delicacy of the sea.

Ingredients (serving 4):
8 scallops
2 spring onions
1 shallot
1 egg yolk
lemon juice
1 dl white wine
1 dl double cream
parsley
salt and pepper to taste

Method:
Preheat the oven to 220° C. Open the scallops, rinse and leave to dry on kitchen paper. Finely chop the spring onions and the shallots. Add spring onion and shallots to a sauce pan and add the wine. Bring to a boil and simmer for a few minutes. Add salt, pepper and lemon to tase. Slice the scallops into 3 and add to the empty shell. Add the double cream and the egg yolk to a bowl and whip lightly and add to the wine and onion mixture. Leave to simmer for a few minutes until the sauce thickens. Distribute the sauce over the scallops in the shell. Bake the shells in the oven until the sauce turns golden. Serve straight away with some bread and a glass of chilled Chablis!

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