Cheesy Bay Scallop Puff Pastry Shells
Description
This cheesy bay scallops in puff pastry shells recipe includes half-and-half, wine, sherry, mushrooms, Parmesan, Dijon, shallots, and fresh tarragon.
Ingredients
•
5 puff pastry shells (such as Pepperidge Farm®)
•
2 tablespoons butter, divided
•
12 ounces bay scallops
•
1/3 cup sliced mushrooms
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1 tablespoon minced shallots
•
1/2 cup half-and-half
•
1 tablespoon all-purpose flour
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2 tablespoons dry white wine
•
1 tablespoon dry sherry
•
1/2 teaspoon lemon juice
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1/2 teaspoon Dijon mustard
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1/4 cup shredded Parmesan cheese
•
1 tablespoon chopped fresh tarragon
•
ground black pepper to taste
Directions
1
Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
2
Bake in the preheated oven until golden brown, about 20 minutes.
3
Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.
4
Reduce heat to medium; melt remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots; cook until just tender, 3 to 5 minutes.
5
Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.
6
Slice tops off pastry shells; fill with scallops mixture.