Anybody have any recipes for whole scallops (with roe) in the shell?

I'm a little late to this thread but...

Remove the scallops and roe and keep the shells for serving.

Sear the scallops and make a sauce out of the roe or discard it.

Throw the roe into the blender with a cup or so of cream until smooth.

To make the sauce, saute some chopped shallots in butter until lightly golden then add 1/4 cup white wine or lemon juice and reduce until almost dry.

Add the roe cream and reduce again by 1/2 to 2/3 depending how thick you want your sauce. Add a tablespoon of cold butter and whisk in until blended.

Turn off the head and taste for salt and pepper. Finish with a small handful of fresh, chopped herbs such as tarragon, flat leaf parsley or chives.

__________________
It is always necessary to leave some part
of cooking to improvisation. - Paul Bocuse
Member since 2001