Scallop Wellington

Scallop Wellington

2 reviews, 4 star(s). 100% would make again

Ready in 45 minutes

Tender scallops baked in Puff Pastry and topped with a tart sauce.


1 sheet puff pastry; as required
1 leek; washed & chopped
6 large scallops
1 stick cold butter; cut into 4 pieces
4 ounces White wine vinegar
or 1/2 wine, 1/2 cider vinegar
1 shallot; diced
1 ounce capers; slightly mashed
3 ounces feta cheese

Original recipe makes 6



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.

Verified by sbjonas
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I made this up as an Entree. It was tasty but next time will put less white wine vinegar in the sauce.
Heatherferg 3y ago

I chose to use puff pastry shells for this batch. It's the same effect, just a bit easier to do. [I posted this recipe.]
promfh 10y ago

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