Ingredients
- 5 puff pastry shells (such as Pepperidge Farm®)
- 2 tablespoons butter, divided
- 12 ounces bay scallops
- 1 tablespoon minced shallots
- 1 tablespoon all-purpose flour
- 2 tablespoons dry white wine
- 1 tablespoon dry sherry
- ½ teaspoon lemon juice
- ½ teaspoon Dijon mustard
- 1 tablespoon chopped fresh tarragon
- ground black pepper to taste
Why This Dish Is Hard To Resist
Tips To Improve This Recipe
- Use cold puff pastry for the best flaky texture and handle it quickly to prevent it from warming up.
- Brush the pastry with an egg wash before baking to achieve a golden, shiny finish.
Step 1
Heat your oven to 380°F (193°C) and place the puff pastry shells on a baking sheet. Pop them in the oven and bake until they turn a lovely golden brown, which should take about 20 minutes.
Step 2
While the pastry is baking, melt a tablespoon of butter in a medium skillet over medium-high heat. Toss in the scallops and sauté them quickly on each side until they develop a nice brown color—about 3 to 5 minutes. Be careful not to overcook them. Once done, take them out and set aside.
Step 3
Turn the heat down to medium and add the rest of the butter to the skillet. Cook the mushrooms and shallots until they’re just tender, which should take another 3 to 5 minutes.
Step 4
In a small bowl, whisk together the half-and-half and flour until smooth. Pour this into the skillet with the mushrooms and shallots, stirring constantly until the mixture thickens up nicely, about 5 minutes. Then, add the wine, sherry, lemon juice, and mustard, stirring everything together.
Step 5
Stir in the Parmesan cheese, tarragon, and a pinch of black pepper. Add the scallops back into the skillet and give it all a gentle stir to warm through for a minute or two.
Step 6
When the pastry shells are out of the oven, carefully cut off the tops and fill each one with the cheesy scallop mixture. Serve warm and enjoy!
