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Ingredients
- * 3 tablespoons olive oil
- * 1/4 cup raw scallops
- * 1/2 cup p/d shrimp 26/30’s
- * 1 1/2 cups fresh salmon, diced into 1” cubes
- * 1 1/2 cups fresh tilapia, diced into 1” cubes
- * salt and pepper to taste
- * 1/4 cup 1 green pepper, diced small
- * 1 small onion, diced small
- * 3 celery stalks, diced small
- * 1/4 cup diced carrots, small
- * 4 ounces button mushrooms, sliced thin
- * 1 tablespoon chopped fresh parsley
- * 1 tablespoon chopped fresh dill
- * 1/4 cup plus 2 tbsp all purpose flour
- * 1 cup milk
- * 3/4 cup whipping cream
- * 3 tablespoons fresh lemon juice
- * 4 large puff pastry rounds-chilled (1/8 inch thick and 4” round)
- * 1 egg, beaten
Details
Servings 4
Preparation time 30mins
Cooking time 45mins
Preparation
Step 1
1. Toss the scallops, shrimp and diced fish with the olive oil, season with salt and pepper and spread the seafood onto a baking tray. Pre-heat an oven to 375-degress, and bake the seafood for approx. 5-7 minutes. Remove from heat and set aside to rest.
2. In a small sauce pan melt the butter over medium heat. Sauté the onion, green pepper, celery, carrots and mushrooms until tender (approx. 5 minutes). Add the flour to make a roux. Continue to cook over medium heat for 3 minutes. Add the milk and cream and wisk until smooth and until no lumps appear. Simmer on low heat for 18-20 minutes. Add the fresh herbs, lemon juice and season with salt and pepper. Remove from heat.
3. In a large bowl, combine the cooked seafood with the vegetable and cream sauce. Gently mix together, being careful not to break up the seafood. Divide this creamy seafood mixture into 4 large oven proof ramekins and cover with the rounds of chilled puff pastry. Brush the tops of the pastry with beaten egg and bake inside a pre-heated 395-degree oven for approximately 15 minutes or until golden brown. Remove from heat and serve with a side salad.
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