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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here's a different way to try scallops Ingredients:
4 large apples or 8 small apples |
24 fresh scallops |
1 sheet puff pastry |
50 g butter |
1 tablespoon parsley, chopped |
1/2 lemon, juice and zest of |
1/2 glass white wine |
100 ml cream |
salt & pepper |
Directions:
1. Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops.
2. Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley.
3. Check the seasoning and spoon the filling into the apple cases.
4. Place onto a baking tray.
5. Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
6. Brush with milk and egg wash and place onto the baking tray.
7. Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
8. Serve the apples alongside the pastry crouton with a crisp green salad.
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