Scallop Puffs Recipes

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SCALLOPED POTATO DOME RECIPE BY TASTY



Scalloped Potato Dome Recipe by Tasty image

Here's what you need: red potatoes, salt, black pepper, heavy cream, butter, yukon gold potatoes, cheddar cheese, bacon, chives, puff pastry, onion powder, garlic powder, grated parmesan cheese

Provided by Alvin Zhou

Categories     Dinner

Yield 8 servings

Number Of Ingredients 13

5 red potatoes, medium
2 teaspoons salt
1 teaspoon black pepper
2 cups heavy cream
2 tablespoons butter, softened
8 yukon gold potatoes, medium or large
10 slices cheddar cheese
6 strips bacon, cooked until crispy
¼ cup chives, finely chopped plus more to serve
1 sheet puff pastry, cut into a 9-inch (23-cm) circle
1 teaspoon onion powder
1 teaspoon garlic powder
¼ cup grated parmesan cheese

Steps:

  • Using a mandolin, slice the red potatoes to about 3 millimeter-thick slices.
  • Slice the gold potatoes to about 5-6 millimeters thick.
  • In a large bowl, combine the red potatoes with the salt, pepper, and heavy cream, and stir until evenly coated.
  • Preheat oven to 350°F (180°C).
  • Butter an oven-safe, 8 or 9-inch (20 or 23-cm), stainless steel mixing bowl.
  • Starting from the center, lay the red potatoes in an overlapping, circular fashion, making sure they make good contact and are sticking to the bowl. Repeat the circular pattern up until roughly ½-inch (1-cm) from the top of the bowl.
  • Place the sliced gold potatoes into the cream, stirring until fully coated with cream.
  • Shake off the excess cream, then layer the potato slices at the bottom of the bowl, building in a similar circular fashion.
  • After 2-3 rotations, place down 2 slices of cheddar. To fill the gaps, you might need to cut 2 more slices into halves and use those strips near the edges.
  • Layer another 2 rotations of gold potatoes.
  • Place the strips of bacon in a single layer across the potatoes.
  • Layer another 2 rotations of gold potatoes.
  • Sprinkle the chives in an even layer across the potatoes.
  • Layer another 2 rotations of gold potatoes.
  • Fan out the rest of the cheddar slices in a circular pattern on top of the potatoes.
  • Layer another 2 rotations of gold potatoes.
  • Place the circle of puff pastry on top, pressing it lightly into the potatoes.
  • Bake, uncovered, for 1 hour and 30 minutes. If the pastry or the edges of potatoes near the top are starting to get too dark, cover the dish with foil and continue baking.
  • Cool until the bottom of the dish is no longer warm.
  • While the potatoes bake, prepare the garlic cream sauce by transferring the cream from the soaked potatoes into a medium saucepan or pot.
  • Add the onion powder, garlic powder, and Parmesan, stirring while bringing to a boil. Set aside and reheat when serving.
  • Preheat oven to 400°F (200°C).
  • Run a knife along the sides of the bowl to make sure the potatoes are release, then invert it onto a baking tray.
  • Bake for another 10 minutes or so, until the slices start to turn golden brown and slightly crispy.
  • Transfer the dome to a cutting board, then slice into wedges.
  • Serve with the cream sauce, a sprinkle of chives.
  • Enjoy!

Nutrition Facts : Calories 779 calories, Carbohydrate 61 grams, Fat 54 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams

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

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

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.

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

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