Scallops in Puff Pastry

Coastal Living
4 servings


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1 pound fresh asparagus
2 tablespoons butter or margarine
2 tablespoons dry sherry
1 1/2 pounds bay scallops
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 (17 1/4-ounce) package frozen puff pastry sheets, thawed
1 large egg, lightly beaten
Garnish: asparagus spears, lime strips, lemon strips, and orange strips


Cut asparagus diagonally into 1/2-inch pieces.

Melt butter in a skillet; add asparagus, and saute 2 minutes. Add sherry, and cook 1 minute. Spoon evenly into 5 1/2-inch scallop baking shells; top evenly with scallops, and sprinkle with salt and pepper.

Roll puff pastry to 1/8-inch thickness on a lightly floured surface. Cut into 4 (6 1/2-inch) rounds; place rounds over scallop shells, pressing edges to seal. Brush with egg. Cut leaves from remaining pastry; brush with egg, and place on shells. Cut slits in tops, and place shells on a baking sheet.

Bake at 450° for 12 to 15 minutes or until golden. Serve immediately with Citrus Butter.

Created date

May 2001