Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry Recipe

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Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
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Ingredients
19
Count
Nutrition
980
Calories
Total time
40
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 350 degrees F.
  2. Begin by baking the puff pastry cups . Lay the thawed puff pastry sheets on a lightly floured, cool surface. Using a 4 1/2-inch round cutter, cut out 4 circles. Set them on a parchment-lined sheet tray. Lightly score the tops of the puff pastry with a 4-inch round cutter. This will help remove the top of the puff pastry after it is cooked, to create a cup . Beat egg then use a pastry brush to brush the tops. Season with sea salt and place into the preheated oven. Bake in oven for 12 to 15 minutes until golden and crispy. Once cooled, cut the tops of the cups and lay bases out on plates.
  3. While the cups are baking, make the beurre blanc. In a large, clean saucepan add shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper. Strain the sauce, place back over low heat and reduce. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside.
  4. Blanch the peas and carrots. Set a pot of salted water over high heat and bring to a boil. Add carrots first to give them a head start then add the peas briefly to cook the vegetables until tender but still firm - about 2 minutes. Drain and set aside.
  5. Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
  6. Increase the heat and add the chanterelles and saute. Add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
  7. To serve, portion out amongst the pastry cups. Top with a matching pastry lid - rest it just off center so you can see the filling and garnish with chives and a stem of fresh parsley. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 979.73 Kcal (4102 kJ)
Calories from fat 657.84 Kcal
% Daily Value*
Total Fat 73.09g 112%
Cholesterol 229.43mg 76%
Sodium 873.2mg 36%
Potassium 898.98mg 19%
Total Carbs 31.49g 10%
Sugars 7.92g 32%
Dietary Fiber 4.86g 19%
Protein 30.63g 61%
Vitamin C 12.4mg 21%
Vitamin A 0.6mg 21%
Iron 3.9mg 21%
Calcium 91.7mg 9%
Amount Per 100 g
Calories 187.74 Kcal (786 kJ)
Calories from fat 126.06 Kcal
% Daily Value*
Total Fat 14.01g 112%
Cholesterol 43.96mg 76%
Sodium 167.32mg 36%
Potassium 172.26mg 19%
Total Carbs 6.04g 10%
Sugars 1.52g 32%
Dietary Fiber 0.93g 19%
Protein 5.87g 61%
Vitamin C 2.4mg 21%
Vitamin A 0.1mg 21%
Iron 0.7mg 21%
Calcium 17.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 24.9
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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