Shrimp Scallops In Puff Pastry Recipes

SEAFOOD SUPREME IN PUFF PASTRY SHELLS

Steps:

• Cook scallops in boiling salted water for 7-10 minutes and drain.
• Melt butter in large sauce pan.
• Add flour, salt and red pepper.
• Blend well.
• Add cream and milk stirring well and cook until thickened.
• Add paprika and worcestershire sauce.
• Blend well, cover and cook 10 minutes over medium heat.
• Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
• Add crab and cook 10 minutes longer.
• Add Sherry, to taste; try 2 tablespoons to begin with.
• It makes a lot of sauce - so says the recipe.

SHRIMP NEWBURG IN PUFF PASTRY SHELLS

Steps:

• Preheat oven to 400°F.
• Cut puff pastry into 8 (4 to 5 inch) seashell shapes. (See Tip 6)
• Place on silicon or parchment lined baking sheet. Using a sharp knife, score top of each shell several times by cutting to, but not through, the bottom of the pastry to form the shell design. Bake in preheated 400°F oven for 20 minutes, or until puffed and golden brown. Remove from oven. Using a sharp knife, slice each shell in half.(See Tip 7)
• While shells are baking, melt 2 tablespoons unsalted butter in saucepan over medium heat. Add green onions and green pepper; sauté for 5 minutes until tender. Add mushrooms; continue cooking for 2 to 3 minutes. Stir in pimientos and dry sherry. Cook for 1 to 2 minutes. Transfer to a bowl; set aside.
• In the same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; stir constantly for 1 minute, or until smooth. Slowly add cream; whisk over medium heat until thickened and bubbly.
• Add vegetable mixture to cream sauce, along with dry mustard, nutmeg, cayenne pepper, and salt. Cook until heated.
• Add chopped shrimp; cook until heated. Correct seasonings.
• Place half of pastry shell on plate; spoon on shrimp newburg mixture; top with other half of puff pastry shell.
• Yield: 6 servings.

CHEESY BAY SCALLOP PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
• Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
• Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH

Steps:

• Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
• Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
• Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.

SHRIMP & SCALLOPS IN PUFF PASTRY

Steps:

• 1. Preheat oven to 400F. Place the frozen pastry shells, top side up, on the baking sheet. Bake for 20-25 minutes until puffed up and golden.
• 2. While shells are baking, chop parsley and onions finely and set aside. Cut the lemon and juice half of it, to make 1 tablespoon juice. Set aside.
• 3. In a large skillet, melt the garlic butter. Add the sliced mushrooms and cook for 2 minutes. Add the shrimp, scallops and pesto. Cook another 2 minutes or until the seafood is opaque.
• 4. Add flour, Alfredo sauce, the tablespoon of lemon juice, the parsley and onions. Stir to combine and simmer 2 minutes, stirring occasionally, until a little bit thickened.
• 5. Put the baked pastry shells on serving plates. Remove the tops and hollow out the insides. Fill the shells with the seafood mixture. Sprinkle additional finely chopped parsley over the top, optional. Serve.

PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH

Steps:

• Preheat oven to 500°F Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
• Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and.
• 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
• Bake pastries 5 minutes. Reduce heat to 375°F Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.