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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut asparagus diagonally into 1/2-inch pieces.

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  • 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.

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