SCALLOP PUFFS
Can't get any easier than this!!! The scallop mixture can be frozen ahead of time, then assembled on the day of your party.
Provided by Abby Girl
Categories < 60 Mins
Time 33m
Yield 30-45 serving(s)
Number Of Ingredients 9
Steps:
- Cut the baguette into thin rounds and lightly toast. Set aside. (or cut rounds from sandwich bread and toast).
- Melt the butter in a medium skillet over medium high heat.
- Add the scallops, lemon zest and garlic. Cook, stirring constantly, until the scallops are just barely cooked through, 2 - 3 minutes.
- Add the dill and cook 30 seconds longer. Let cool to room temperature.
- Add the cheese, mayonnaise and pepper to the scallop mixture and stir to combine well. Chill in a covered bowl until ready to use. (Can freeze at this point.)
- Preheat the broiler.
- Place the toast rounds 1/2" apart on a baking sheet. Top each round with a heaping tsp of the scallop mixture. Broil the puffs 5" from the heat until puffed and golded, 2 - 3 minutes.
- Serve hot.
Nutrition Facts : Calories 91.1, Fat 3.9, SaturatedFat 1.3, Cholesterol 8.4, Sodium 156.1, Carbohydrate 10.3, Fiber 0.5, Sugar 0.5, Protein 3.8
SCALLOP PUFFS
Categories Bake Poach Cocktail Party Quick & Easy Scallop Gourmet
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 8
Steps:
- In a saucepan combine the scallops with enough salted water to cover them completely, bring the water to a simmer, and poach the scallops for 5 minutes. Drain the scallops well and cut them into 1/2-inch pieces. In a bowl whisk together the mayonnaise, the Gruyére, the mustard, the lemon juice, the parsley, and salt and pepper to taste, add the scallops, and toss the mixture well. In a small bowl beat the egg white until it just holds stiff peaks and fold it into the scallop mixture gently but thoroughly. Top each bread square with a heaping teaspoon of the scallop mixture, arrange the puffs about 1/2 inch apart on baking sheets, and broil them under a preheated broiler about 6 inches from the heat for 1 to 2 minutes, or until the toppings are bubbling and lightly golden (do not allow the edges of the toasts to burn).
SEARED SEA SCALLOPS IN BEURRE BLANC WITH BABY SPRING VEGETABLES IN PUFF PASTRY
Steps:
- Preheat oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
CHEESY BAY SCALLOP PUFF PASTRY SHELLS
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.
Provided by lutzflcat
Categories Appetizers and Snacks Pastries
Time 35m
Yield 5
Number Of Ingredients 14
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.
Nutrition Facts : Calories 385 calories, Carbohydrate 23 g, Cholesterol 65.2 mg, Fat 22.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 558.7 mg, Sugar 2.3 g
PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH
Provided by Marcia Munson
Categories Mushroom Shellfish Bake Cocktail Party Scallop Shrimp Spinach Bon Appétit Minneapolis Minnesota
Yield Makes 8
Number Of Ingredients 12
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.
SCALLOP PUFFS QUE SARA RECIPE - (3.4/5)
Provided by Talk2usoon
Number Of Ingredients 11
Steps:
- Melt butter in medium skillet over medium high heat. Add scallops, zest and garlic. Cook, stirring constantly - 2-3 minutes. Add dill and cook 30 seconds longer. Cool to room temperature. Add cheese, mayo and pepper to scallop mixture and stir well. Refrigerate in a covered bowl up to one week til ready to use. Pre-heat broiler. Top toast rounds 1/2 inch apart on baking sheet with scallop mixture. Sprinkly lightly with paprika. Broil puffs 5 inches from heat until puffed and golden (about 2-3 minutes). Garnish and serve hot.
More about "scallop puffs recipes"
19 SCALLOP RECIPES FOR A RESTAURANT-QUALITY DINNER AT …
From bonappetit.com
Estimated Reading Time 5 mins
- Garlicky Buttery Scallops. This basic seared scallop recipe lets fresh seafood shine in a simple garlic butter sauce. To achieve a truly golden crust, cook the scallops primarily on one side over medium-high heat and try not to move them around, then flip and kiss the other side with just a touch of heat.
- Grilled Scallops With Nori, Ginger, and Lime. Served with lime mayo, these nori-and-spice-rubbed scallops gain a smoky dimension from the grill. Aleppo-style pepper flakes bring warm depth without adding too much heat.
- Seared Scallops With Red Chile Paste and Fennel Salad. Sear these scallops on only one side to preserve the meltingly tender, near-raw texture on the other end.
- Grilled Scallops With Peach Sweet Chili Sauce. Inspired by the grilled fish-ball skewers found on the streets of Bangkok, this recipe pairs grilled, lightly smoky scallops with a tangy peach and chili sauce.
- Scallops With Red Aguachile and Pickled Onions. This recipe from former guest editor Marcus Samuelsson accents thinly sliced raw scallops with fiery aguachile, cooling cucumber, and zingy pickled onions.
22 BEST SCALLOP RECIPES | HOW TO SERVE SCALLOPS FOR DINNER …
From foodnetwork.com
Reviews 600Author By
BACON JAM SCALLOPS - PUFF PASTRY APPETIZER RECIPE
From savoryexperiments.com
27 EASY SCALLOP RECIPES FOR SEAFOOD LOVERS - INSANELY GOOD
From insanelygoodrecipes.com
CREAMY SCALLOPS VOL AU VENT - PATTY SAVEURS
From pattysaveurs.com
SCALLOPS ON PUFF PASTRY WITH GARLIC SAUCE - RECIPE WITH …
From meilleurduchef.com
15 BEST RECIPES THAT START WITH FROZEN BAY SCALLOPS
From allrecipes.com
Author Carl Hanson
- Toshi's Noodles with Seared Scallops. View Recipe. A complete one-dish meal. "This is one of my mom's favorite noodle dishes!" says Diana71. "I've spiced it up a bit with more chili crisp than she would normally use, but it's worth it!
- Sauteed Mushrooms and Scallops. View Recipe. Combining bay scallops, mushrooms, onions, and garlic, "this recipe is quick-and-easy to make and requires only one pan to complete," says Evelyn Chartres.
- Chef John's Bay Scallop Chowder. View Recipe. This creamy chowder features tender bay scallops, bacon, cubed potatoes, and just the right amount of spice, with a generous splash of cream at the end and a little lemon zest for some zing.
- Creamy Bay Scallop Spaghetti. View Recipe. Very fast and easy, these seared bay scallops in a simple sherry cream sauce are ready in about the time it takes the pasta to cook.
- Pasta with Scallops, Zucchini, and Tomatoes. View Recipe. Here's a simple and fresh pasta with bay scallops, sautéed zucchini, garlic, red pepper flakes, chopped tomatoes, and fresh basil.
SCALLOP PUFFS QUE SERA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOP PUFFS QUE SERA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY SHRIMP AND SCALLOP SHELLS – PUFF PASTRY
From puffpastry.com
SCALLOP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
OUR BEST SCALLOP RECIPES - THE KITCHEN COMMUNITY
From thekitchencommunity.org
SCALLOP PUFFS QUE SERA - BIGOVEN
From bigoven.com
SCALLOP PUFFS - BIGOVEN
From bigoven.com
SCALLOP PUFFS - RECIPE - COOKS.COM
From cooks.com
SARA'S SCALLOP PUFFS - BIGOVEN
From bigoven.com
SCALLOPS IN PUFF PASTRY “JARDINIèRE” | SEAFOOD FROM CANADA
From seafoodfromcanada.ca
You'll also love