Nutrition Facts
5 servings
5
Recipe for Puff Pastry Scallops
Puffed scallops are an elegant dish that will delight your guests. This recipe combines scallops with the delicate texture of puff pastry, all enhanced by celery and a hint of white vermouth. Easy to prepare, this dish is cooked directly in shells for an authentic serving presentation.
Ingredients
10 Scallops
60 Semi-salted butter
1 Celery
dry white vermouth
1 Egg yolk
Salt
Pepper
Directions
1
Have your fishmonger open the shells and keep 5 hollow parts of the shells and their lid (flat part).
2
Line the bottom of each shell with very thin slices of butter. Place on top the scallops cut in half (so 4 discs) and the roe if there is any.
3
Sprinkle with chopped celery leaves. Season with salt and pepper, and add a splash of vermouth to each shell. Cover with the remaining butter.
4
Use the shell lid as a template to cut out lids from the puff pastry. Make them a little larger so that you can attach the pastry lids under the shells.
5
Brush the puff pastry with the egg yolk diluted with a few drops of water. Draw the design of a shell on the pastry.
6
To finish, in a preheated oven at 220°C (thermostat 7), bake the shells for 15 minutes. Enjoy with a glass of aperitif.
Ingredients
Ingredients
10 Scallops
60 Semi-salted butter
1 Celery
dry white vermouth
1 Egg yolk
Salt
Pepper
Directions
Directions
1
Have your fishmonger open the shells and keep 5 hollow parts of the shells and their lid (flat part).
2
Line the bottom of each shell with very thin slices of butter. Place on top the scallops cut in half (so 4 discs) and the roe if there is any.
3
Sprinkle with chopped celery leaves. Season with salt and pepper, and add a splash of vermouth to each shell. Cover with the remaining butter.
4
Use the shell lid as a template to cut out lids from the puff pastry. Make them a little larger so that you can attach the pastry lids under the shells.
5
Brush the puff pastry with the egg yolk diluted with a few drops of water. Draw the design of a shell on the pastry.
6
To finish, in a preheated oven at 220°C (thermostat 7), bake the shells for 15 minutes. Enjoy with a glass of aperitif.
Notes
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