Scallop and Shrimp Turnovers |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These pastries are perfect for an elegant dinner party or special occasion. Although the list of ingredients is fairly long, they aren't difficult to put together. Very tasty. Ingredients:
3 tablespoons butter |
8 ounces sliced mushrooms |
1/3 cup finely chopped shallot |
1 cup whipping cream |
1/2 cup dry white vermouth |
1/2 cup reduced-sodium chicken broth |
1 1/2 tablespoons dijon mustard |
1 teaspoon white wine vinegar |
1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry |
1 (17 1/2 ounce) package frozen puff pastry sheets, thawed |
16 large shrimp, peeled,deveined |
8 sea scallops, split horizontally |
Directions:
1. Preheat oven to 500^F.
2. In a large skillet over medium high heat, melt butter.
3. Add shallots and mushrooms and saute 5 minutes.
4. Add cream, vermouth, and broth.
5. Boil until reduced to 1 cup, about 12 minutes.
6. Mix in mustard and vinegar and then the spinach.
7. Season with salt and pepper and allow to cool.
8. Roll out 1 pastry sheet to a 12 inch square and cut into 4 six inch squares.
9. Place 1/8 of spinach mixture on bottom half of each square and top with 2 shrimp and 2 scallop halves.
10. Brush pastry edges with water.
11. Fold over top half of each square to form a rectangle.
12. Press edges together with a fork and place on a large baking sheet.
13. Repeat with remaining spinach puff pastry, spinach mixture, shrimps and scallops.
14. Bake pastries 5 minutes then reduce the oven temperature to 375^F.
15. Bake an additional 15 minutes until pastries are golden brown and puffed.
16. Serve warm.
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