Scallop and Pea Savory Cake with Gruyere
A French-style savory cake combining seared scallops with their roe, fresh peas, and spring onions bound in a light batter with Gruyere cheese and chervil. Baked until golden and tested for doneness with a knife tip. Serve warm or at room temperature as an elegant appetizer or light main course.
Ingredients
- 11 oz scallops with roe, rinsed and patted dryshrimp1:1shellfish
similar sweetness and cooking time
- 9 oz fresh peas, shelledfrozen peas1:1vegetables
acceptable if fresh unavailable
- 3 green onions, peeled and thinly sliced
- 10 sprigs chervil, choppedparsley1:1herbs
milder anise notes but still fresh
- 3 eggs
- 10 tbsp milk
- 1 ¼ cups all-purpose flour
- 1 packet baking powder
- 1 oz Gruyere, grated
- 1 tablespoon olive oil
- 1 tablespoon sunflower oil
- salt, to taste(optional)
- black pepper, to taste(optional)
Instructions
- 1
Peel and thinly slice the green onions, then quickly sauté them in a pan and set aside.
- 2
Blanch the fresh peas in salted boiling water for 5 minutes, then drain.
- 3
Preheat the oven to 400°F. Mix the flour with baking powder and sunflower oil, then gradually whisk in the milk until smooth.
- 4
Rinse and pat dry the scallops with their roe. Sear them for 2 minutes in a non-stick pan with olive oil, season with salt and pepper, then blot quickly on paper towels.
- 5
Fold the scallops, sautéed onions, peas, chopped chervil, and grated Gruyere into the batter.
- 6
Pour the batter into a non-stick cake pan and bake for 40 minutes until a knife inserted in the center comes out clean.
- 7
Turn out onto a wire rack and allow to cool before serving.
Tips
Do not overcook scallops to avoid a rubbery texture; 2 minutes per side is sufficient.
Pat scallops completely dry before searing to achieve proper browning.
Use a non-stick pan for both sautéing vegetables and baking to prevent sticking.
Good to Know
Cover and refrigerate up to 2 days; reheat gently in a 160°C oven.
Prepare batter and sear scallops up to 4 hours ahead; fold together and bake just before serving for best texture.
Serve warm or at room temperature with a light salad or lemon wedge on the side.
Common Mistakes
Do not skip patting scallops dry to avoid steam and uneven browning.
Do not overbeat the batter after adding scallops to avoid toughness.