If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I'm a seafood lover and when you combine seafood and puff pastry, it just gets much better than that. Oh, yes it does; just add a nice cream sauce! This recipe is one that I have worked to perfect each time I make it. I think I've got it pretty close now. The measurements are set for a first course for 4 dinner guests. —nonchefnick
- 1 puff pastry sheet, thawed
- 1/2 pound bay shrimp or rock shrimp
- 1/2 pound baby scallops
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 2 tablespoons butter
- 2 cups fat free half and half or 3.8% milk
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika (sweet Spanish if possible)
- 1/3 cup sherry wine
- 2 tablespoons olive oil
- 1 cup grated hard cheese (Swiss, gruyere, or Parmesan)
- 2 tablespoons parsley, finely chopped
- salt and pepper to taste
- Let's start out by preheating the oven to 425 degrees.
- Take your puff pastry sheet and lay it out on a cutting board. If you have a pastry mould or cookie cutter, cut out 4 rounds about 3 inches in diameter. Put them on a non stick cookie sheet (use parchment paper), with a small brush, brush an egg wash very lightly so the pastry will come out a shiny golden brown.
- Bake for about 20 minutes or until the pastry has puffed up really nicely. Please don't overbake!
- While the pastry is baking, get your other ingredients together and do your prep work. When pastry shells are done, remove them from the oven and let them cool.
- Now take a sauce pan and on medium heat, add the olive oil and butter. Heat until butter has completely melted.
- Now add your shallots and garlic and cook for about 3 minutes until shallots are nicely translucent. Continuing on medium heat, sprinkle the flour over the shallots and garlic and stir well for about a minute.
- Add the sherry wine while stiring.
- Slowly start adding the milk while constantly stirring.
- Stir and continue to cook, lowering the heat to medium low. Allow the milk to come to a slow faint boil. Stir and cook for another 5 minutes. If the sauce gets too thick, add another half cup of milk.
- After 5 minutes, add the tomato paste and blend into the sauce. Your sauce should now start turning a nice pink salmon color. You may now sprinkle about 1/3 of the cheese a little at a time and while stirring, allow it to melt into the sauce. Continue to cook for about 2 more minutes and then add the paprika, salt, and pepper. Mix well and then add your seafood and parsley. Taste for flavor. Stirring constantly, continue to cook for another 3 minutes. When finished, turn heat off.
- Your pastry shells should now have cooled nicely. Take a sharp knife and cut each shell in half horizontally. If you want to, you may flatten down the inside of the bottom half so that it makes a nice cavity.
- Set the bottom half in the center of each plate and pour a nice ladle of the seafood and sauce, sprinkle a bit of cheese and then cover that with the top half of the pastry shell. You may if you wish, add a bit more sauce over that or around the side. As a finishing touch, sprinkle a little more cheese over the pastry and around the edges of the plate. Serve hot and enjoy!
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.