150g crab meat (as prepared below or bought at fish mongers)
50g parmesan cheese (grated)
1 dtsp fresh oregano (chopped)
4 slices pancetta (finely diced)
freshly ground black pepper
12 large queen scallops
1 shallot, peeled and finely chopped
2tblsp white wine vinegar
4tblsp white wine
6tblsp water (or crab stock from cooking crabs)
1 dstsp chopped chives
175g unsalted butter (cut into pieces)
for the crabmeat
2 large brown crabs (about 1 kg each)
1 large onion peeled and quartered
1 large carrot, peeled and chopped
3 sticks of celery
1 lemon cut in half
2 bay leaves
1 small bunch of thyme
1tblsp black peppercorns
large pot of water
If making your own crabmeat, place the salt into the pot of water, add in the onion, carrot, celery, lemon, bay leaves, thyme and peppercorns.
Bring to the boil then plunge in the crabs.
Bring back to the boil, reduce the heat and simmer for 15 minutes.
Remove the cooked crabs and cook down in iced water and leave to cool completely.
Remove the claws & legs open with the back of a chefs knife, remove all the white meat and make sure you pick out any small bits of shell.
Detach the body of the crab from the back shell by inserting the knife between them and giving it a firm twist.
Remove the ‘body’ and discard the inedible feathery-looking gills attached to either side of the body.
Now cut the body section into quarters with your knife and extract all the meat and place into bowl.
Cook the pancetta on a hot pan, add in the oregano and black pepper.
Place in a bowl with the crabmeat you are using and the Parmesan and set aside until later.
To make the beurre blanc, put the shallots, vinegar, wine and stock liquid (from the crab cooking, if shop bought, just use some water) in a small pan and bring to the boil and simmer until nearly all the liquid has evaporated.
Add the cream and reduce the sauce a little, then remove the pan from the heat and whisk in the butter a little at a time until it has all amalgamated.
Add chives and some Pernod to taste and keep warm.
Separate the scallop corals from the whites.
Brush a heavy-based frying pan or a griddle a little olive oil and heat over high heat until it is smoking.
Place the scallops and corals on the pan, sear for 20 -30 seconds and turn them over.
Leave for another 20 seconds remove immediately.
Chop the corals into small pieces and add to the gratin mixture.
Place a little mound of crab mixture on of each scallop and flash under a hot grill for about one minute.
Pour a little buerre blanc onto a dish (or scallop shell) and place 3 scallops on top of it and serve hot, with a little salad garnish.