Baked Half Shell ‘Manx’ Queenies “Carbonara” Glazed Recipe

Ingredients

• 32 half shell fresh Queenie scallops
• 500 g fresh chestnut mushrooms, finely chopped
• 100 g smoked streaky bacon, finely diced
• 1 banana shallot, finely chopped
• 50 g medium white wine
• 100 g whipping cream
• 150 g Buffalo mozzarella, diced in 32 cubes
• 250 g salted butter
• 5 vine tomatoes, peeled, quartered and deseeded (seeds, pulp and juices reserved)
• 1 fresh Thai chilli, seeded and finely chopped
• 20 g fresh coriander, finely chopped
• 10 g extra virgin olive oil
• 32 micro coriander leaves
• Pinch of Maldon salt
• Pinch of caster sugar

Tomato Butter
1. Pass the reserved tomato pulp, seeds and juice through a fine sieve and keep the juice.
2. Heat the olive oil in a saucepan, add the quartered tomatoes and cook until a purée consistency.
3. Add the reserved juice, a pinch of Maldon salt and caster sugar and simmer until reduced by half. Put in the fridge.
4. Cut the butter in cubes and whip with a beater until it forms a white and foamy consistency.
5. Add the coriander, chilli and the reserved tomato purée. Mix well.
6. On a work surface, layer 3 cling film sheets on top of each other making sure there are no air bubbles between each sheet. Place the tomato butter on the cling film and roll up like a sausage. Put the butter in the fridge to set.
Carbonara
7. In a saucepan, sweat the shallots and streaky bacon. Add the mushrooms and cook together until any liquid has evaporated. Add the white wine, simmer until reduced by half and add the cream to finish.
8. Season to taste. Set aside.
To Serve
9. Preheat the oven to 180⁰C. Place 8 half Queenies on each plate.
10. Add a third of a teaspoon of the Carbonara mix on each half Queenie, a cube of mozzarella and a thin slice of tomato butter on top.
11. Put the plates in the oven for 3 minutes until the butter is melted and the Queenie is still soft and moist.
12. Add a micro leave on each Queenie to decorate.