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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep 48 Bree and Jessica: Open Scallop Lasagne

Check out Bree and Jessica's open scallop lasagne recipe from TV2's My Kitchen Rules

Prep:   1 hour and resting                   

Cook:   30 mins                                  

Serves: 4



  • 12 large scallops, roe removed
  • chervil and fennel fronds, to garnish


  • 200g 00 flour
  • 1/2 tsp salt
  • 2 eggs
  • 2 tbs chopped chervil

Fennel puree

  • 350g fennel, thinly sliced, fronds reserved for garnish
  • 300ml thickened cream

Burnt butter sauce

  • 125g butter
  • 1/4 cup sage leaves
  • 1 tsp finely grated lemon zest
  • 3 tsp lemon juice



  1. To make pasta, sift flour and salt onto a clean work bench. Make a well in the centre. Add eggs and whisk lightly. Gradually incorporate flour into centre.
  2. Add chervil. Knead dough on a lightly floured bench for about 5 minutes or until smooth and elastic (it will lose it's rough, floury texture). Cover with cling film and set aside to rest for 30 minutes.
  3. Divide dough in half. Pass each half through a pasta machine on the widest setting, repeating on all of the settings until about 2mm thick. Cut out twelve 8cm rounds.
  4. To make fennel purée, place fennel and cream in a saucepan over low heat. Season. Simmer, covered, for about 20 minutes or until very soft. Drain and reserve cream. Blend fennel until smooth. Add enough cream to form a soft purée. Strain through a fine sieve. Adjust seasoning.
  5. To make sauce, melt butter in a small saucepan over medium-low heat. Cook for about 3-4 minutes or until it just starts to turn light brown. Add sage and zest and cook until golden brown. Add lemon juice. Strain. Season.
  6. To cook scallops, heat oil in a frying pan over high heat. Season scallops all over and cook scallops for about 30 seconds on each side or until caramelised and almost cooked through.
  7. To assemble, arrange purée, pasta rounds and scallops in a bowl. Drizzle with burnt butter sauce. Garnish with chervil and fennel fronds.



  • The key to the perfect scallop is a golden, caramelised crust and a soft, slightly translucent centre. Use large, firm scallops and make sure the pan is hot.
  • Chervil is a delicate, small-leaved herb with a mild aniseed flavour.
  • As scallops are the star of this dish, make sure you choose large, fresh, plump ones.