Irresistible Cheesy Bay Scallop Puff Pastry: An Elegant Appetizer

Ingredients

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

Instructions

1. Preheat your oven to 380 degrees F (193 degrees C). Arrange the puff pastry shells on a baking sheet.
2. Bake in the preheated oven until they turn a beautiful golden brown, approximately 20 minutes.
3. In the meantime, melt 1 tablespoon of butter in a skillet over medium-high heat. Add the scallops and sauté until nicely browned on both sides, about 3 to 5 minutes. Be careful not to overcook them. Transfer the scallops to a plate and set aside.
4. Lower the heat to medium, then melt the remaining 1 tablespoon of butter in the same skillet. Add the mushrooms and shallots, and cook until they are just tender, which should take about 3 to 5 minutes.
5. In a bowl, whisk together the half-and-half and flour until well combined. Pour this mixture into the skillet, whisking continuously until the sauce becomes smooth and thick, about 5 minutes. Whisk in the wine, sherry, lemon juice, and Dijon mustard. Then, stir in the Parmesan cheese, fresh tarragon, and black pepper. Return the sautéed scallops to the skillet and stir until everything is heated through, approximately 1 to 3 minutes.
6. Carefully slice the tops off the baked puff pastry shells and fill each one generously with the savory scallops mixture.

Nutrition

• Calories: 385 kcal
• Fat Content: 22 g
• Fiber Content: 1 g
• Sugar Content: 2 g
• Sodium Content: 559 mg
• Protein Content: 24 g
• Cholesterol Content: 65 mg
• Carbohydrate Content: 23 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g