Scallop pan

Name: Scallop pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Shallots; 2 TEASPOONS Butter; 100 ml Wormwood; 300 g Fresh cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 Stalk leek (leek); 2 TABLESPOONS Oil; 8 Scallops; 1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf); 1 Egg yolk (size M); 7-10 Tbsp Thyme

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Shallots
2 TEASPOONS Butter
100 ml Wormwood
300 g Fresh cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 Stalk leek (leek)
2 TABLESPOONS Oil
8 Scallops
1 package (270 g) Fresh butter puff pastry sweet or savoury Kipferl and Golatschen (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
1 Egg yolk (size M)
7-10 Tbsp Thyme

Directions

1
Peel and finely dice the shallots. Melt 1 teaspoon butter in a saucepan. Sauté shallots in it while stirring until translucent. Deglaze with vermouth, bring to the boil and reduce at low heat for 2-3 minutes.
2
Add crème fraiche and stir in. Season to taste with salt, pepper and nutmeg, put aside.
3
Clean and wash the leek and cut it into fine strips of about 3 cm. Melt 1 teaspoon of butter in a pan and fry the leek for 3-4 minutes until colourless. Season with salt and nutmeg. Heat oil in another coated pan.
4
Rinse scallops cold, dab dry and fry them in a hot pan for about 1 minute on each side, season with salt and pepper. Remove.
5
Take the puff pastry out of the refrigerator 5-10 minutes before use. Divide the leek strips into 4 ovenproof moulds (each approx. 9 cm Ø). Pour the sauce over them and place 2 scallops in each mould.
6
Roll out the puff pastry. Cut out 4 circles (each approx. 11 cm Ø). Use the rest of the dough for other purposes. Whisk egg yolk with 1 tbsp. water. Brush the edges of the moulds. Spread puff pastry circles on top.
7
Press the edges firmly, spread the dough with egg yolk as well. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 12 minutes until golden brown.
8
Remove from the oven and serve immediately. Garnish with thyme if desired.