Scallops in Puff Pastry “Jardinière”

Yield: 6 servings



Box puff pastry, frozen 1/2
Small egg yolk 1
Butter or margarine 15 mL
Carrot cut in strips 50 mL
Celery cut in strips 30 mL
Zucchini, cut in strips 1/2
Red bell pepper cut in strips 50 mL
Pinch salt
Pinch pepper
Butter 30 mL
Olive oil 2 mL
Scallops, large 12
Butter 15 mL
Shallots 15 mL
Small garlic clove 1
Dry vermouth 125 mL
Flour 15 mL
Fish stock or bouillon 175 mL
Whipping cream 30 mL
Fresh lemon juice 2 mL
Old style grainy mustard 5 mL


  • Preheat oven to 400°F (200°C)
  • Thaw puff pastry. Roll out. Cut into 6 rectangles. Cut a thin strip from edges.
  • Criss-cross strips for a motif on top. Whisk egg yolk with a little water and brush over pastry.
  • Place on baking sheet covered with parchment paper. Cook 20 to 25 min or until golden.


  • In a saucepan, melt butter and sweat vegetables covered over lowheat until tender. Reserve; keeping warm.


  • Sauté in butter and olive oil, until slightly opaque no longer all translucent, 3-4 minutes.


  • Melt butter over low heat. Add shallots, garlic and cook without browning until tender. Add vermouth; reduce till dry. Sprinkle flour and cook for a few min without coloring. Pour in stock and whisk, cooking until smooth. Add cream, mustard, lemon juice mix well.

To assemble:

  • Cut pastry crosswise in half; cover bottom piece with sautéed vegetables, topping with sauce and seared scallops. Cover with the upper part of pastry.

Recipe courtesy of Chef Richard Chiasson

Scallops in Puff Pastry “Jardinière”