Scallops Gourmet In Patty Shells Recipe
I originally made this Scallops Gourmet In Patty Shells for my spouse but I can't stop eating it now! I am sure this super delicious Canadian Scallops Gourmet In Patty Shells is gonna bowl you over with its addictive flavor! Stock up on plenty of bags of Seafood as you will want to make this Scallops Gourmet In Patty Shells time and again. This Scallops Gourmet In Patty Shells is so tasty that I cannot resist serving it as a Side Dish often. Trust me and whip this dish now.
Ingredients
2 lbs. frozen scallops, thawed and rinsed (under running cold water)
1 cup boiling water
1/4 cup lemon juice
1 medium sized onion, sliced
2 large parsley sprigs
1 bay leaf
1 teaspoon salt
2 tablespoons butter or margarine
1 large clove garlic, minced
2 tablespoons flour
1/4 cup butter or margarine
1/2 lb. fresh mushrooms, sliced lengthwise
3 medium sized tomatoes, cut in pieces
1/2 lb. sliced bacon, cut into 1/2 in. crosswise strips and fried until golden brown
6 puff paste patty shells, heated
Directions
Cut scallops in half, then cut into thin cross wise slices.
Combine with the boiling water, lemon juice, onion, parsley, bay leaf, and salt in a large saucepan; simmer, uncovered, for 3 minutes.
Drain, reserving 1 cup liquid, and set aside.
Heat 2 tablespoons butter with the garlic in the saucepan; blend in the flour and cook until mixture bubbles.
Remove from heat.
Add the 1 cup reserved scallop liquid gradually, blending well.
Bring rapidly to boiling and boil 1 to 2 minutes, stirring constantly.
Set aside and keep warm.
Heat the 1/4 cup butter in a skillet; add mushrooms and cook about'5 minutes, or until lightly browned, stirring occasionally.
Blend the mushrooms, tomatoes, and scallops into the sauce and heat thoroughly.
Stir in the bacon; spoon mixture into patty shells; replace pastry lids.
Reserve remaining mixture for sauce.
Thread colored picks with a carrot curl, small gherkin, cut in half lengthwise, and a bacon curl; insert securely in rim of patty shell.
Serve immediately with the hot sauce in a gravy boat.
Combine with the boiling water, lemon juice, onion, parsley, bay leaf, and salt in a large saucepan; simmer, uncovered, for 3 minutes.
Drain, reserving 1 cup liquid, and set aside.
Heat 2 tablespoons butter with the garlic in the saucepan; blend in the flour and cook until mixture bubbles.
Remove from heat.
Add the 1 cup reserved scallop liquid gradually, blending well.
Bring rapidly to boiling and boil 1 to 2 minutes, stirring constantly.
Set aside and keep warm.
Heat the 1/4 cup butter in a skillet; add mushrooms and cook about'5 minutes, or until lightly browned, stirring occasionally.
Blend the mushrooms, tomatoes, and scallops into the sauce and heat thoroughly.
Stir in the bacon; spoon mixture into patty shells; replace pastry lids.
Reserve remaining mixture for sauce.
Thread colored picks with a carrot curl, small gherkin, cut in half lengthwise, and a bacon curl; insert securely in rim of patty shell.
Serve immediately with the hot sauce in a gravy boat.
