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 thawed

 

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 approximately 1 1/2 inch squares or just enough to wrap around a piece of scallop (can stretch pastry a little). Wrap as tightly as possible pinching together at the bottom. Place on baking sheet about an inch apart. Wrapped pastries must be refrigerated right up until baking time or pastry won't puff. Bake in 400 - 425 degree oven until pastry browns. Pastry browns and puffs better if you only bake one sheet at a time. Takes approx. 10 - 15 minutes.

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 have plenty of time to remove from baking sheet and arrange on trays. If a scallop pops out of its’ shell, try to push it back in. If you’re not successful, eat immediately with a sip of ZD Chardonnay.

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 this as a dipping sauce with the scallops.

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