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Wrapped scallops
4
peoples
30 min
5 + 10 min
Ingredients
4 pastry sheets,
3 apples,
12 scallops,
30g butter,
1 leaf of leek,
olive oil,
salt and pepper.
Description
Blanch the leek leaf for 1 minute and then cool them down in cold water. Cut the leaf into four thin, even strips.
Peel the apples. Remove cores and seeds and cut the fruit into small cubes. Fry the diced apples in the butter and keep warm.
Wipe the scallops with care, and fry them quickly in olive oil to be nicely brown. Season with salt and pepper.
Spread the pastry sheets. Place the same amount of diced apples in the middle of each leaf. Add the scallops. Close the pastry sheets giving them the form of a beggar's purse. Tie with leek laces.
With a cooking brush, coat the purse with melted butter. Bake in a hot oven (gas mark 6/7) for 10 minutes. Keep monitoring to avoid overcooking. Serve these tasty, crispy morsels hot.
4 pastry sheets,
3 apples,
12 scallops,
30g butter,
1 leaf of leek,
olive oil,
salt and pepper.
Blanch the leek leaf for 1 minute and then cool them down in cold water. Cut the leaf into four thin, even strips.
Peel the apples. Remove cores and seeds and cut the fruit into small cubes. Fry the diced apples in the butter and keep warm.
Wipe the scallops with care, and fry them quickly in olive oil to be nicely brown. Season with salt and pepper.
Spread the pastry sheets. Place the same amount of diced apples in the middle of each leaf. Add the scallops. Close the pastry sheets giving them the form of a beggar's purse. Tie with leek laces.
With a cooking brush, coat the purse with melted butter. Bake in a hot oven (gas mark 6/7) for 10 minutes. Keep monitoring to avoid overcooking. Serve these tasty, crispy morsels hot.
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