Scallops in Puff Pastry “Jardinière”
Yield: 6 servings
Ingredients |
Quantities |
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 |
Method:
- 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.
Vegetables:
- In a saucepan, melt butter and sweat vegetables covered over lowheat until tender. Reserve; keeping warm.
Scallops:
- Sauté in butter and olive oil, until slightly opaque no longer all translucent, 3-4 minutes.
Sauce:
- 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