Description
Scallop Puff Pastry is a gourmet appetizer featuring tender, seared scallops baked in buttery, flaky puff pastry with a creamy garlic and herb filling. Perfect for dinner parties and special occasions.
Ingredients
Scale
- 12 large sea scallops, cleaned and patted dry
- 1 sheet puff pastry, thawed
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 cup heavy cream
- 2 tbsp fresh parsley, chopped
- Salt and black pepper, to taste
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Season the scallops with salt and pepper on both sides.
- Heat olive oil in a skillet over medium-high heat. Sear the scallops for 1-2 minutes per side until golden brown. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 30 seconds. Deglaze with white wine if using, then stir in heavy cream and parsley. Simmer for 2-3 minutes until slightly thickened. Remove from heat.
- Roll out the puff pastry sheet and cut it into 12 squares. Place a seared scallop and a small spoonful of the cream mixture in the center of each square.
- Fold the corners of the pastry up and around the scallop, pinching to seal. Place on the prepared baking sheet.
- Brush the tops with beaten egg and bake for 15-18 minutes or until golden brown and puffed.
- Serve warm, garnished with extra parsley if desired.
Notes
- Make sure scallops are completely dry before searing for the best golden crust.
- These can be assembled ahead and baked just before serving.
- You can add a sprinkle of Parmesan cheese inside the pastry for extra flavor.
Nutrition
- Serving Size: 1 pastry
- Calories: 180
- Sugar: 1g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 35mg
Keywords: scallop puff pastry, seafood appetizer, puff pastry bites, scallop recipe