shrimp & scallops in puff pastry
No Image
These are easy to make and make a beautiful presentation for entertaining. Using premade pesto and Alfredo sauce make these easy on the host(ess). The prep time is all during the baking time, so you can actually have these on the table in 30 minutes.
yield
6 serving(s)
prep time
5 Min
cook time
25 Min
method
Bake
Ingredients For shrimp & scallops in puff pastry
-
1 pkgfrozen puff pastry shells (10 oz)
-
4 sprigfresh parsley
-
2green onions
-
1lemon
-
4 ozbaby portabella mushrooms, sliced
-
1 Tbspgarlic butter
-
3/4 lbsmall raw shrimp, peeled & deveined
-
3/4 lbbay scallops
-
1 Tbspbasil pesto
-
1 Tbspflour
-
1/2 calfredo sauce
How To Make shrimp & scallops in puff pastry
-
1Preheat oven to 400F. Place the frozen pastry shells, top side up, on the baking sheet. Bake for 20-25 minutes until puffed up and golden.
-
2While shells are baking, chop parsley and onions finely and set aside. Cut the lemon and juice half of it, to make 1 tablespoon juice. Set aside.
-
3In a large skillet, melt the garlic butter. Add the sliced mushrooms and cook for 2 minutes. Add the shrimp, scallops and pesto. Cook another 2 minutes or until the seafood is opaque.
-
4Add flour, Alfredo sauce, the tablespoon of lemon juice, the parsley and onions. Stir to combine and simmer 2 minutes, stirring occasionally, until a little bit thickened.
-
5Put the baked pastry shells on serving plates. Remove the tops and hollow out the insides. Fill the shells with the seafood mixture. Sprinkle additional finely chopped parsley over the top, optional. Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT