| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy |
|
Seafood, Main dish |
2 |
Servings |
INGREDIENTS
| 6 |
oz |
Puff pastry |
| 1 |
|
Egg; lightly beaten |
| 1/2 |
c |
Sauternes |
| 1 |
|
Shallot; minced |
| 1 1/2 |
ts |
Minced fresh ginger |
| 10 |
oz |
Bay scallops OR- Sea scallops, halved (horizontally) |
| 3 |
tb |
Whipping cream |
| 3/4 |
c |
Unsalted butter; chilled, cut into small pieces |
|
|
Salt |
|
|
Freshly ground pepper |
| 2 |
ts |
Fresh lemon juice OR to taste |
| 2 |
|
Green onions; sliced -OR- Leek, in 1/4" thick slices |
INSTRUCTIONS
Preheat oven to 450 F. Roll out puff pastry into 10-inch circle 1/4 inch
thick. Place on baking sheet and cut out 8-inch circle from center,
discarding excess pastry. Brush with egg. Cut concentric circle 1 inch
from edge and halfway through pastry. Chill pastry 10 minutes. Bake 15
minutes, reduce heat to 350 F and continue to bake until pastry is golden
brown, about 15 to 20 minutes. Return oven temperature to 450 F. Carefully
lift off pastry cover formed by concentric circle and gently remove moist
dough inside shell. Combine wine, shallot and ginger in medium saucepan and
bring to boil over medium heat. Add scallops and cream and cook 1 to 2
minutes. Remove scallops using slotted spoon. Increase heat to medium-high
and cook liquid until reduced to 2 tablespoons, adding any juices drained
from scallops. Whisk in all but 1 teaspoon butter 1 piece at a time. Season
with salt and pepper. Add lemon juice. Set sauce aside. Melt remaining 1
teaspoon butter in small skillet over high heat. Add green onion and cook
30 seconds. Set aside. Stir scallops into sauce and heat through. Reheat
pastry shell and lid in oven for 2 minutes. To serve, place pastry shell on
heated platter and fill with scallop mixture. Sprinkle with green onion and
top with pastry lid.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip
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