| 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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