CHEESY BAY SCALLOP PUFF PASTRY SHELLS

Cheesy Bay Scallop Puff Pastry Shells image

Put these out for a game-day buffet, and watch them be the first to leave the table. They're even fancy enough to serve for a special dinner. Garnish with fresh tarragon if desired.

Provided by lutzflcat

Categories Appetizers and Snacks Pastries

Time 35m

Yield 5

Number Of Ingredients 14

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Ingredients

5 puff pastry shells (such as Pepperidge Farm®)
2 tablespoons butter, divided
12 ounces bay scallops
⅓ cup sliced mushrooms
1 tablespoon minced shallots
½ cup half-and-half
1 tablespoon all-purpose flour
2 tablespoons dry white wine
1 tablespoon dry sherry
½ teaspoon lemon juice
½ teaspoon Dijon mustard
¼ cup shredded Parmesan cheese
1 tablespoon chopped fresh tarragon
ground black pepper to taste

Steps:

Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
Bake in the preheated oven until golden brown, about 20 minutes.
While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.

Nutrition Facts : Calories 385 calories, Carbohydrate 23 g, Cholesterol 65.2 mg, Fat 22.2 g, Fiber 0.9 g, Protein 23.6 g, SaturatedFat 8.8 g, Sodium 558.7 mg, Sugar 2.3 g