Scallops with Wild Mushrooms Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Puff pastry12 Ounce (350 g)
 Egg1 , beaten
 Butter3 Ounce (75 g, 6 tbsp)
 Scallops12 , trimmed and thickly sliced
 Shallots2 , chopped
 Celery stick1⁄2 , cut into strips
 Carrot1⁄2 , cut into strips
 Assorted wild mushrooms8 Ounce, trimmed and sliced (225 g, 3 cups)
 Noilly prat/Other dry vermouth60 Milliliter (4 tbsp)
 Creme fraiche1⁄4 Pint (150 ml, 2/3 cup)
 Egg yolks4
 Lemon juice15 Milliliter (1 tbsp)
 Salt To Taste
 Ground black pepper To Taste
 Celery salt To Taste
 Cayenne pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3603 Calories from Fat 2161

% Daily Value*

Total Fat 242 g371.9%

Saturated Fat 70 g350.1%

Trans Fat 0 g

Cholesterol 1245.6 mg

Sodium 2277.4 mg94.9%

Total Carbohydrates 220 g73.4%

Dietary Fiber 15 g59.9%

Sugars 6.3 g

Protein 136 g271.9%

Vitamin A 192.1% Vitamin C 73%

Calcium 61.2% Iron 116.8%

*Based on a 2000 Calorie diet

Directions

1. Roll out the puff pastry on a floured surface, then cut out four 13cm/5in shell shapes, using a paper template if you need to. Mark a shell pattern on each with a small knife then brush with a little beaten egg. Place on a baking sheet, then chill for 1 hour. Preheat the oven to 200°C/400°F/Gas 6.
2. Melt 25g/1oz/2 tbsp of the butter in a pan. Season the scallops with salt and black pepper, add them to the pan and cook for 30 seconds over a high heat. Transfer to a plate.
3. Score an inner shell 2.5cm/1in from the outer edge of each pastry shape. Bake the shapes for 20-25 minutes until golden. Set aside on a wire rack.
4. Fry the shallots, celery and carrot gently in the remaining butter. Add the mushrooms and cook until the juices begin to run. Pour in the vermouth and then increase the heat to evaporate the pan juices. Add the creme fraiche and cooked scallops and bring to a simmer (do not boil).
5. Remove the pan from the heat and blend in the egg yolks. Return the pan to a gentle heat and cook for a moment or two until the sauce has thickened to the consistency of thin cream, then remove the pan from the heat. Season with celery salt and cayenne pepper, and add the lemon juice.
6. Gently split the pastry shapes open and place the bases on four plates. Spoon in the filling and arrange the lids on top. Serve with potatoes and salad, if you like.
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