Recipe Archives->Shellfish->Scallops Normandy

Scallop Normandy

4 large apples or 8 small
24 fresh scallops
1 sheet puff pastry
50g butter
1 Tbsp chopped parsley
juice and zest of 1/2 lemon
1/2 glass white wine
100 ml cream
Salt and pepper

Cut the tops off the apples and scoop out the flesh leaving the
apple intact.  Remove 1/2 cup of the apple flesh and and blend to
a pulp along with the lemon juice and zest.  Place the butter into
a heavy-based saute pan and add the scallops.  Cook quickly for 1
minute, then add the wine and cream, and reduce the liquid by
increasing the heat.  Once a creamy sauce is achieved add the apple
mixture and parsley. Check the seasoning and spoon the filling into
the apple cases. Place onto a baking tray. Cut the pastry sheet
into 4 pieces and score a crisscross pattern across the top.  Brush
with milk and egg wash and place onto the baking tray.  Bake all
together at 180C for 20 - 25 minutes until pastry is golden and
the apple has softened.  Serve the apples alongside the pastry
crouton with a crisp green salad.

Printable version: scallops-normandy.txt.