A light, decorative dish, Roe in Scallop Shells makes an ideal hors d’oeuvre or snack.
2 oz. plus
1 teaspoon butter
4 scallop shells
1 lb. smoked cod’s roe
1 teaspoon salt
1 teaspoon white wine vinegar
1 garlic clove, crushed
½ teaspoon freshly ground black pepper
4 fl. oz. single cream
1 teaspoon lemon juice
3 tablespoons fresh white breadcrumbs
With the teaspoon of butter, grease 4 scallop shells and set them aside.
Half-fill a small saucepan with water and place it over moderate heat. When the water is simmering but not boiling, reduce the heat to low and add the cod’s roe, salt and vinegar. Poach the roe for 10 minutes. Remove the pan from the heat and, using a slotted spoon, transfer the roe to a plate. Discard the cooking liquid. Cut the roe into 1-inch slices and set aside.
In a medium-sized frying-pan, melt the remaining butter over moderate heat. When the foam subsides, add the garlic, sliced roe and pepper and fry, stirring and turning frequently, for 8 to 10 minutes or until the roe is lightly browned and tender. Reduce the heat to low and add the cream and lemon juice to the pan. Continue cooking, stirring constantly, for 2 to 3 minutes or until the cream is heated through. Remove the pan from the heat.
Preheat the grill to hot.
Pour the roe mixture into the scallop shells and sprinkle the breadcrumbs over the top. Place the scallop shells under the grill and grill them for 2 to 3 minutes or until the breadcrumbs are lightly browned. Remove the scallop
Squeeze the juice from the lemon wedges over Roes on Toast I to give them added flavour. shells from under the heat and place them on individual warmed serving plates. Serve immediately.