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Ингредиенты
- 12 x 3 cm, (1 1/2inch) puff pastry circles
- 16 x Scallops
- 1 Tbsp. Extra virgin olive oil
- Â Â Salt and pepper
- 30 gm Butter, (1oz)
- 10 x Mint leaves
- 140 ml Double cream, (5fl ounce)
- 1/2 x Glass dry white wine
- 6 x Spring onions
- 225 gm Frzn peas, (8oz)
- 3 Tbsp. Extra virgin olive oil
- 1 Tbsp. White wine vinegar
- Â Â Salt and pepper
- 1 Tbsp. Minced fresh parsley
Инструкции
- Pre-heat the oven to 200 C/400 F/gas mark 6
- Cook the puff pastry circles in the oven. Before baking, make sure which 8 pcs are 'docked' with a fork and which the remaining 4 are brushed with eggwash.
- Heat the butter. Finely chop the spring onion, keeping the green and white part separate. Sweat the white part in the butter, don't colour. Take out and leave to cold. In the same pan, add in the green of the onion and sweat carefully. Add in the finely minced mint leaves, then the peas. Cover with a lid and cook for 5 min.
- Take off the lid, add in double cream, white wine and seasoning. Cook slowly for 10 min. Purce in a machine, very fine.
- With the white of the spring onions, add in the vinegar, oil and salt and pepper then the minced parsley and put to one side.
- Heat oil in a griddle pan. Cut the scallops in half horizontally and seal in the pan but don't overcook. Season when cooked.
- Lay one piece of puff pastry on a plate and put 4 pcs of scallop on top.
- Pour a little sauce on top. Lay another piece of puff pastry on top of this, then 4 more scallops and then some more sauce. Dribble the vinaigrette over the layered pcs and around the outside. Place the eggwash piece of pastry on top and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 4 servings | |
| Calories 409 | |
| Calories from Fat 243 | 59% |
| Total Fat 27.57g | 34% |
| Saturated Fat 10.12g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 306mg | 13% |
| Potassium 581mg | 17% |
| Total Carbs 13.8g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.52g | 2% |
| Protein 23.41g | 37% |
