Savory Scallop Madeleines with Tandoori Roe Butter

Ingredients

• 10 g Butter (for frying roe)
• 50 g Scallop roes (fresh)
• 2 g Tandoori spice powder
• 0.5 Lemon zest (from half a lemon)
• 140 g Butter (to be blended into roe butter)
• 150 g Eggs (approximately 3 large eggs)
• 25 g Sugar
• 3 g Salt
• 125 g All-purpose flour
• 7 g Baking powder
• Scallops (pan-fried and frozen for filling)
• Scallop glaze (for finishing)

Steps

1. 1

   Melt 10 grams of butter in a pan over medium-high heat. Add 50 grams of scallop roes and 2 grams of tandoori spice powder. Fry for 2 minutes.

2. 2

   Turn off the heat. Add the lemon zest from half a lemon and 140 grams of butter. Let the mixture marinate for a couple of minutes to infuse the flavors.

3. 3

   Transfer the butter and roe mixture into a blender and blend until completely smooth. Set aside (this can be used melted or cooled and whipped).

4. 4

   In a mixing bowl, combine 150 grams of egg, 25 grams of sugar, and 3 grams of salt. Beat the mixture until it is light and fluffy.

5. 5

   Slowly add 125 grams of the melted roe butter into the egg mixture while continuing to mix until fully incorporated.

6. 6

   Sift 125 grams of flour and 7 grams of baking powder together. Gently fold the dry ingredients into the batter, being careful to maintain the airiness.

7. 7

   Transfer the finished batter into a piping bag.

8. 8

   Prepare the madeleine molds by brushing them with melted roe butter and dusting with a light layer of flour. Tap out any excess flour.

9. 9

   Pipe an even layer of batter into the bottom of the molds. Place a pre-cooked, frozen scallop filling in the center of each, then cover completely with another layer of batter.

10. 10

    If using a double-sided mold, secure the halves together. Bake in a preheated oven at 190°C (375°F) for 10 minutes.

11. 11

    Remove from the oven and let the madeleines cool in the mold for 5 minutes before opening and removing them.

12. 12

    Brush the tops of the warm madeleines with a scallop glaze before serving.

Notes

The scallop filling should be pan-fried and then frozen before assembly to ensure it does not overcook during the madeleine's baking time. The roe butter is also excellent served on its own with bread.

Nutrition per serving

• appetizer
• amuse-bouche
• savory baking
• seafood
• scallops
• French-fusion
• gourmet