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Scallops in Puff Pastry
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| Ingredients: 1 lb. large size scallops 4 green onions finely minced 1 Tbs dijon mustard 2 Tbs ZD Chardonnay salt & pepper to taste 1 Pkg. Pepperidge Farms puff pastry sheets (not shells) thawed |
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| Directions:
Cut larger size scallops in half or thirds if very large. Toss with remaining ingredients and marinate for 2 hours or longer in refrigerator. Thaw puff pastry according to package directions. Roll pastry so it is just slightly thinner than it comes from package. Cut pastry in Don't grease pan when baking puff pastry, but if they stick a little, use a firm spatula to loosen from pan. They stay pretty hot so you If you wish, you can whip a 1/2 pint of whipping cream adding some dijon mustard to taste just before cream begins to hold peaks. Serve with ZD Chardonnay |
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