Scallop Wellington
ai
Cuisine: French
Categories: Seafood
Scallop Wellington puts a luxurious twist on a classic dish, encasing succulent scallops in a flavorful mushroom duxelles and puff pastry. This fancy scallop dish is perfect for impressing guests or treating yourself to a gourmet meal.
Difficulty: MEDIUM
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serving Size: Serves 4
Ingredients:
- 4 large scallops
- 1 sheet puff pastry
- 1/2 cup mushrooms, finely chopped
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1 egg, beaten
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- Preheat the oven to 400°F (200°C).
- In a skillet, sauté the mushrooms, shallot, and garlic until softened.
- Deglaze the pan with white wine and reduce by half.
- Add the heavy cream, salt, and pepper, and simmer until thickened.
- Roll out the puff pastry and cut into 4 squares.
- Place a spoonful of the mushroom mixture in the center of each pastry square.
- Top with a scallop and fold the pastry over, sealing the edges.
- Brush the pastry with beaten egg and make a few slits on top for steam to escape.
- Bake for 20-25 minutes or until the pastry is golden brown and puffed.
- Garnish with fresh parsley before serving.