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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (122g)|
|Recipe Makes: 6|
|Calories from Fat: 199 (72%)|
|Amt Per Serving||% DV|
|Total Fat 22.1g||29 %|
|Saturated Fat 12.7g||63 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 72.9mg||22 %|
|Sodium 528.6mg||18 %|
|Potassium 241.7mg||6 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 7g|
|Protein 11.9g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
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