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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound fresh asparagus |
2 tablespoons butter or margarine |
2 tablespoons dry sherry |
1 1/2 pounds bay scallops |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/2 (17 1/4-ounce) package frozen puff pastry sheets, thawed |
1 large egg, lightly beaten |
citrus butter |
garnish: asparagus spears, lime strips, lemon strips, and orange strips |
Directions:
1. Cut asparagus diagonally into 1/2-inch pieces.
2. Melt butter in a skillet; add asparagus, and saute 2 minutes. Add sherry, and cook 1 minute. Spoon evenly into 5 1/2-inch scallop baking shells; top evenly with scallops, and sprinkle with salt and pepper.
3. Roll puff pastry to 1/8-inch thickness on a lightly floured surface. Cut into 4 (6 1/2-inch) rounds; place rounds over scallop shells, pressing edges to seal. Brush with egg. Cut leaves from remaining pastry; brush with egg, and place on shells. Cut slits in tops, and place shells on a baking sheet.
4. Bake at 450° for 12 to 15 minutes or until golden. Serve immediately with Citrus Butter.
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