Flambéed Scallops with Mascarpone Fondue

Name: Flambéed Scallops with Mascarpone Fondue
Yield: 4
Ingredients: 1 large abalone, 1.5 kg; 16 large scallops without shells; 4 tablespoons of cognac; 4 tablespoons of mascarpone cheese; 600 ml of heavy cream; 4 tablespoons of rum; Salt and pepper to taste

1
1 large abalone, 1.5 kg
2
16 large scallops without shells
3
4 tablespoons of cognac
4
4 tablespoons of mascarpone cheese
5
600 ml of heavy cream
6
4 tablespoons of rum
7
Salt and pepper to taste

Ingredients

1
1 large abalone, 1.5 kg
2
16 large scallops without shells
3
4 tablespoons of cognac
4
4 tablespoons of mascarpone cheese
5
600 ml of heavy cream
6
4 tablespoons of rum
7
Salt and pepper to taste

Directions

1
Place the abalone in a low oven for 20 minutes
2
Remove from oven
3
Carefully cut off a lid on the abalone and remove the pulp
4
Place the pulp in a bowl and mash with a fork or beater. Reserve
5
In a skillet, flambe the scallops with cognac
6
In a saucepan combine mascarpone cheese, heavy cream, and rum, mixing well
7
Season with salt and pepper
8
When the cream is smooth, remove from heat
9
At serving time, arrange in individual plates a portion of puree, add flambéed scallops and top with cream