Scallop Puffs Que Sara Recipe 345

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SCALLOP PUFFS



Scallop Puffs image

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

1 tablespoon butter
1/2 lb scallops, coarsely chopped
1 teaspoon lemon zest, finely minced
1 garlic, minced
1 tablespoon dill, minced
1 cup swiss cheese (or Gruyere cheese)
3/4 cup mayonnaise
fresh pepper
1 baguette, cut and lightly toasted

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

COQUILLES ST. JACQUES (SCALLOPS WITH MUSHROOMS IN CREAM SAUCE)



Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce) image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

Steps:

  • Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

SCALLOP PUFFS QUE SARA RECIPE - (3.4/5)



Scallop Puffs Que Sara Recipe - (3.4/5) image

Provided by Talk2usoon

Number Of Ingredients 11

3 tablespoons unsalted butter
1 pound bay scallops quartered
2 teaspoons lemon zest finely minced
3 cloves garlic minced
3 tablespoons dill chopped
2 cups Swiss cheese grated
2 1/4 cups mayonnaise
ground pepper to taste
12 dozen bread rounds, 1 inch in diameter lightly toasted
sweet hungarian paprika
lemon slices and dill sprigs for garnish

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.

SCALLOP PUFFS



Scallop Puffs image

Categories     Bake     Poach     Cocktail Party     Quick & Easy     Scallop     Gourmet

Yield Makes 32 hors d'oeuvres

Number Of Ingredients 8

1/2 pound sea scallops
1/4 cup mayonnaise
1/4 cup freshly grated Gruyère
1/2 teaspoon Dijon-style mustard
1 teaspoon fresh lemon juice
1 tablespoon finely chopped fresh parsley leaves
1 large egg white
8 slices of homemade-type white bread, toasted lightly, the crusts discarded, and each slice cut into 4 squares

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).

CHEESY BAY SCALLOP PUFF PASTRY SHELLS



Cheesy Bay Scallop Puff Pastry Shells image

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

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

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

SCALLOP PUFFS



Scallop Puffs image

Yield 72 puffs

Number Of Ingredients 10

1/2 pound sea scallops
2 tablespoons butter
1 teaspoon grated lemon peel
1 1/2 garlic cloves, minced
1/2 teaspoon dried dill weed
1 cup shredded Swiss cheese
1 heaping cup mayonnaise
1/8 teaspoon black pepper
6 dozen ( 1/2-inch) bread rounds, lightly toasted
paprika

Steps:

  • Cut scallops in quarters. Melt butter. Add scallops, grated lemon rind, and garlic. Cook for 2-3 minutes. Add dill and cook 30 seconds more. Cool to room temperature. Add cheese, mayonnaise, and pepper and mix well. (Can be prepared up to a week in advance; cover and refrigerate.) Place mixture on toast rounds, sprinkle with paprika, and run under broiler for 2-3 minutes. Serve hot. Puffs can be frozen after broiling.

Nutrition Facts : Nutritional Facts Serves

PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH



Puff Pastry Turnovers with Shrimp, Scallops and Spinach image

Provided by Marcia Munson

Categories     Mushroom     Shellfish     Bake     Cocktail Party     Scallop     Shrimp     Spinach     Bon Appétit     Minneapolis     Minnesota

Yield Makes 8

Number Of Ingredients 12

3 tablespoons butter
8 ounces mushrooms, sliced
1/3 cup finely chopped shallots
1 cup whipping cream
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth
1 1/2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
16 uncooked large shrimp, peeled, deveined
8 sea scallops, halved horizontally

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.

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