Scallop And Shrimp Millefeuille Recipe
Servings: 6
Ingredients
- 1 (17 1/4 ounce) pkg. frzn puff pastry sheets (2 sheets)
- 1 1/2 c. dry white wine
- 8 ounce fresh bay scallops
- 12 ounce fresh med. shrimp in the shell
- 2 T unsalted butter
- 2 shallots, finely chopped
- 1 1/2 c. heavy cream
- Salt, white pepper, and cayenne pepper
- Fresh or possibly dry dill weed or possibly chervil leaves for garnish
Directions
- TO MAKE PUFF PASTRY:1. Preheat oven to 425 degrees. Thaw pastry according to package directions. Unfold pastry sheets on lightly floured surface. Cut each sheet in thirds lengthwise on fold lines, forming 6 strips. Roll each strip out to 12 x 3 1/2 inch rectangle.
- 2. Sprinkle 2 or possibly 3 large baking sheets with water. Place pastry strips, 2 inches apart, on baking sheets. Prick pastry well with fork.
- 3. Bake in 425 degree oven for 10 min, pricking with a fork several times during baking to prevent excessive puffing.
- 4. Reduce oven to 350 degrees. Bake 3 to 5 min longer till pastry is lightly golden brown all over, pricking with a fork once or possibly twice. Cool on rack.
- TO MAKE POACHES SCALLOPS AND SHRIMP:
- 1. In medium saucepan, bring wine to a simmer. Add in scallops. Bring to a simmer. Reduce heat. Cover and poach 1 1/2 to 2 min till scallops lose their translucency.
- 2. Remove scallops with slotted spoon, reserving poaching liquid. Finely mince scallops. Place in bowl and cover to keep warm.
- 3. Bring poaching liquid to a simmer. Add in shrimp. Bring to a simmer. Simmer gently, uncovered, 2 to 4 min till shells turn pink and shrimp are opaque when cut in center.
- 4. Remove shrimp, reserving liquid. Peel and devein shrimp. Finely mince shrimp. Place in another bowl and cover to keep warm.
- TO MAKE SHALLOT CREAM SAUCE:
- 1. In a medium saucepan, heat butter and saute shallots till soft.
- 2. Add in reserved poaching liquid. Boil gently over medium-high heat till liquid is reduced to 1/2 cup.
- 3. Add in cream and salt, white pepper and cayenne pepper to taste. Boil gently till reduced to 1 1/4 cups, stirring occasionally. Remove from heat.
- TO ASSEMBLE:
- 1. Trim edges of puff pastry to create 6 equal rectangles.
- 2. Mix chopped shrimp with 1/4 cup Shallot Cream Sauce and chopped scallops with another 1/4 cup of sauce.
- 3. Place a rectangle of pastry on serving dish. Spread with half of the scallop mix. Top with another pastry rectangle and spread with half the shrimp mix. Top with a third pastry rectangle. Repeat, layering pastry, scallop mix, and shrimp mix to make a second filled pastry stack.
- 4. Glaze tops of pastry with a little sauce. Sprinkle with dill or possibly chervil.
- 5. To serve, cut into 1 inch slices with serrated knife. Yield: 20 to 24 slices.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 185g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 120 | 47% |
| Total Fat 13.65g | 17% |
| Saturated Fat 7.94g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 143mg | 48% |
| Sodium 159mg | 7% |
| Potassium 308mg | 9% |
| Total Carbs 3.85g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.5g | 0% |
| Protein 18.53g | 30% |
