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Marinated scallops with a parcel of radish and goat's cheese Recipe

Marinated scallops with a parcel of  radish and goat's cheese Recipe
  • 1

    Preheat the oven to 180'C.

  • 2

    Wash and remove the roots from the red radishes.

  • 3

    Peel the black radishes.

  • 4

    Dice both types of radish in to small pieces and place in a bowl with the fresh goat's cheese.

  • 5

    Season to taste, add a dash of lemon scented olive oil and set to one side.

  • 6

    Brush each sheet of brick pastry with melted butter then place a spoonful of the stuffing mix in the centre.

  • 7

    Gather the edges of the brick pastry around the filling and seal with a toothpick.

  • 8

    Place the parcel on a baking tray and cook in the oven for 10 minutes.

  • 9

    Cut the scallops into thin slices, layer them in a circular pattern on each plate, leaving a space in the centre for the parcel.

  • 10

    Prepare the dressing: Zest and juice the lime into a bowl. Add olive oil and season to taste.

  • 11

    Drizzle the dressing over the scallops and sprinkle a little fleur de sel and a pinch of piment d'Espelette over the top.

  • 12

    Once cooked, remove the parcels from the oven and place in the centre of your plated scallops.

  • 13

    Garnish the plate with a few sprigs of the fresh herbs and serve immediately.

Chef's tip

«Make sure the scallops you buy are super fresh and do not allow to marinate for too long or they will become tough.»

Delicately marinated scallops served with a parcel of red and black radish and fresh goat's cheese.

Rate this recipe :

(11 votes)

  • Preparation  30mins
  • Cooking time  10mins
  • Rest time  0h

Ingredients for people

  • Scallop(s) : 18 whole
  • Brick pastry sheet(s) : 6 whole
  • Fresh coriander : 0.5 bunch
  • Red radish(es) : 0.5 bunch
  • Black radish(es) : 0.25 kg
  • Chervil : 0.5 bunch
  • Fresh goat cheese(s) : 200 g
  • Lime(s) : 1 whole
  • Olive oil : 50 ml
  • Piment d'Espelette : 6 pinch(es)
  • Fine salt : 6 pinch(es)
  • Lemon scented olive oil : 50 ml
  • Fleur de sel : 6 pinch(es)
  • Unsalted butter : 20 g
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