Description
Put these out for a game-day buffet, and watch them be the first to leave the table. They’re even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.
Ingredients
- 5 puff pastry shells (such as Pepperidge Farm®)
- 2 tablespoons butter, divided
- 12 ounces bay scallops
- ⅓ cup sliced mushrooms
- 1 tablespoon minced shallots
- ½ cup half-and-half
- 1 tablespoon all-purpose flour
- 2 tablespoons dry white wine
- 1 tablespoon dry sherry
- ½ teaspoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ cup shredded Parmesan cheese
- 1 tablespoon chopped fresh tarragon
- ground black pepper to taste
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 5