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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I'm a busy mom with little time to spend in the kitchen. So when I'm given a recipe like this that's impressive, easy and tasty, I know I have a winner! Ingredients:
1 package (17.3 ounces) frozen puff pastry, thawed |
4 salmon fillets (6 ounces each) |
1/2 pound fresh sea or bay scallops, finely chopped |
1/3 cup heavy whipping cream |
2 green onions, chopped |
1 tablespoon minced fresh parsley |
1/2 teaspoon minced fresh dill |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 egg white |
1 egg, beaten |
Directions:
1. On a lightly floured surface, roll each pastry sheet into a 12-in. x 10-in. rectangle. Cut each sheet into four 6-in. x 5-in. rectangles. Place a salmon fillet in the center of four rectangles.
2. In a small bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about 1/2 cup over each salmon fillet.
3. Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15-in. x 10-in. x 1-in. baking pan; brush with egg. Bake at 400° for 20-25 minutes or until a thermometer reads 160°. Yield: 4 servings.
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