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Name: Seared Scallops in Puff Pastry Layers with a Creamy Pea Sauc
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 12 3 cm; (1 1/2inch) puff; 10 Mint leaves; 6 Spring onions; 30 g Butter; (1oz); Salt and pepper; 1 tb olive oil; 1/2 Glass dry white wine; 1 tb White wine vinegar; 16 Scallops; 140 ml Double cream; (5fl oz); 1 tb Chopped fresh parsley; 225 g Frozen peas; (8oz); Salt and pepper; ; pastry circles; 3 tb olive oil

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INGREDIENTS

12 3 cm; (1 1/2inch) puff
10 Mint leaves
6 Spring onions
30 g Butter; (1oz)
Salt and pepper
1 tb olive oil
1/2 Glass dry white wine
1 tb White wine vinegar
16 Scallops
140 ml Double cream; (5fl oz)
1 tb Chopped fresh parsley
225 g Frozen peas; (8oz)
Salt and pepper
; pastry circles
3 tb olive oil

Servings

INSTRUCTIONS

Pre-heat the oven to 200?C/400F/gas mark 6 Cook the puff pastry circles in the oven. Before baking, make sure that 8 pieces are docked with a fork and that the remaining 4 are brushed with eggwash. Melt the butter. Finely chop the spring onion, keeping the green and white part separate. Sweat the white part in the butter, do not colour. Take out and leave to cool. In the same pan, add the green of the onion and sweat carefully. Add the finely chopped mint leaves, then the peas. Cover with a lid and cook for 5 minutes. Take off the lid, add double cream, white wine and seasoning. Cook slowly for 10 minutes. Purce in a machine, very fine. With the white of the spring onions, add the vinegar, oil and salt and pepper then the chopped parsley and put to one side. Heat oil in a griddle pan. Cut the scallops in half horizontally and seal in the pan but do not overcook. Season when cooked. Lay one piece of puff pastry on a plate and put 4 pieces of scallop on top. Pour a little sauce on top. Lay another piece of puff pastry on top of this, then 4 more scallops and then some more sauce. Dribble the vinaigrette over the layered pieces and around the outside. Place the eggwash piece of pastry on top and serve. Per serving: 261 Calories (kcal); 20g Total Fat; (68% calories from fat); 10g Protein; 11g Carbohydrate; 30mg Cholesterol; 194mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Seared Scallops in Puff Pastry Layers with a Creamy Pea Sauc

12 3 cm; (1 1/2inch) puff
10 Mint leaves
6 Spring onions
30 g Butter; (1oz)
 Salt and pepper
1 tb olive oil
1/2 Glass dry white wine
1 tb White wine vinegar
16 Scallops
140 ml Double cream; (5fl oz)
1 tb Chopped fresh parsley
225 g Frozen peas; (8oz)
 Salt and pepper
 ; pastry circles
3 tb olive oil

Pre-heat the oven to 200?C/400F/gas mark 6    Cook the puff pastry circles in the oven. Before baking, make sure that 8  pieces are docked with a fork and that the remaining 4 are brushed with  eggwash.    Melt the butter. Finely chop the spring onion, keeping the green and white  part separate. Sweat the white part in the butter, do not colour. Take out  and leave to cool. In the same pan, add the green of the onion and sweat  carefully. Add the finely chopped mint leaves, then the peas. Cover with a  lid and cook for 5 minutes.    Take off the lid, add double cream, white wine and seasoning. Cook slowly  for 10 minutes. Purce in a machine, very fine.    With the white of the spring onions, add the vinegar, oil and salt and  pepper then the chopped parsley and put to one side.    Heat oil in a griddle pan. Cut the scallops in half horizontally and seal  in the pan but do not overcook. Season when cooked.    Lay one piece of puff pastry on a plate and put 4 pieces of scallop on top.  Pour a little sauce on top. Lay another piece of puff pastry on top of  this, then 4 more scallops and then some more sauce. Dribble the  vinaigrette over the layered pieces and around the outside. Place the  eggwash piece of pastry on top and serve.        Per serving: 261 Calories (kcal); 20g Total Fat; (68% calories from fat);  10g Protein; 11g Carbohydrate; 30mg Cholesterol; 194mg Sodium Food  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 4 servings

Calories: 85
Calories from Fat: 35 (41%)

Amt Per Serving		% DV

	Total Fat 3.8g	5 %
	Saturated Fat 0.5g	3 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.5g
Cholesterol 17.5mg		5 %
Sodium 166.1mg		6 %
Potassium 249.2mg		7 %
Total Carbohydrate 2.8g		1 %
	Dietary Fiber 1g	4 %
	Sugars, other 1.8g
Protein 9.4g		13 %
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.

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Calories per serving: 85

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