Top-ranked recipe named "Scallop Wellington"
Tender scallops baked in Puff Pastry and topped with a tart sauce.
"I made this up as an Entree. It was tasty but next time will put less white wine vinegar in the sauce. "
Preheat oven to 400 deg.
Divide puff pastry into 6 parts. In center of each, place one scallop, 1/2 oz feta, leek. Fold corners of pastry over scallop and then pull sides up to center and seal. This makes a pouch like a won-ton.
Bake wellingtons for 12 minutes or until golden brown.
Sauce: Cook vinegar and shallot on stove until it has completely reduced; then add capers and cold butter. Mix until creamy.
Alternatively you can use pastry shells and bake them separately. Chop up the leeks for scallions and put a bin the botton of the shell. Then drop in a pan cooked scallop and top with the sauce.
When wellingtons are done, plate them and drizzle with sauce.
Serves 6 as an appetizer or 2-3 as an entree.
Adapted from "Another Taste of Myrtle Beach" by Phyllis C. Myers
I chose to use puff pastry shells for this batch. It's the same effect, just a bit easier to do.
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Heatherferg 2 years agoI made this up as an Entree. It was tasty but next time will put less white wine vinegar in the sauce.
promfh 10 years agoI chose to use puff pastry shells for this batch. It's the same effect, just a bit easier to do. [I posted this recipe.]