INGREDIENTS

INSTRUCTIONS

Pre-heat the oven to 200°C/400°F/gas mark 6
Cook the puff pastry circles in the oven. Before baking, make sure that 8
pieces are 'docked' with a fork and that the remaining 4 are brushed with
eggwash.
Melt the butter. Finely chop the spring onion, keeping the green and white
part separate. Sweat the white part in the butter, do not colour. Take out
and leave to cool. In the same pan, add the green of the onion and sweat
carefully. Add the finely chopped mint leaves, then the peas. Cover with a
lid and cook for 5 minutes.
Take off the lid, add double cream, white wine and seasoning. Cook slowly
for 10 minutes. Purce in a machine, very fine.
With the white of the spring onions, add the vinegar, oil and salt and
pepper then the chopped parsley and put to one side.
Heat oil in a griddle pan. Cut the scallops in half horizontally and seal
in the pan but do not overcook. Season when cooked.
Lay one piece of puff pastry on a plate and put 4 pieces of scallop on top.
Pour a little sauce on top. Lay another piece of puff pastry on top of
this, then 4 more scallops and then some more sauce. Dribble the
vinaigrette over the layered pieces and around the outside. Place the
eggwash piece of pastry on top and serve.
Converted by MC_Buster.
Per serving: 261 Calories (kcal); 20g Total Fat; (68% calories from fat);
10g Protein; 11g Carbohydrate; 30mg Cholesterol; 194mg Sodium Food
Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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