Shelly's Recipe

Bay Scallops in Puff Pastry with Lobster Cream Sauce

Category: Fish and Seafood

Serves 6

2 tablespoons olive oil
2 tablespoons butter
2 tomatoes, chopped finely
1 pound fresh spinach
2 cloves garlic, minced
2 pounds Bay Scallops
Juice of 1 lemon
Puff pastry
1 egg, beaten

Preheat the oven to 425 degrees.
In a skillet heat the olive oil and butter. Quickly saute the tomatoes, spinach and garlic.
Stir in the scallops and lemon juice.

Roll out the pastry into six squares, each about 1/4-inch thick.

Spread the scallop mixture in the center of the pastry.

Dampen the edges of the pastry, fold over scallops and press to seal edges. Place on a baking sheet and brush with the egg. Bake in the oven for 25 minutes or until pastry is browned.

Lobster Cream Sauce
1/2 stick (1/4 cup) butter
1/4 cup flour
1 cup heavy cream
1/2 cup Sherry
1 pound lobster meat, cooked

Melt the butter in a saucepan. Add the flour and stir in the cream and Sherry until thickened.
Fold in the lobster. Serve with the scallops in puff pastry.