Ready in 45 minutes
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.