For an even richer flavor, consider using a combination of Parmesan and Gruyere cheese. If fresh tarragon isn't available, dried tarragon can be used; use about 1 teaspoon. Ensure the scallops are patted dry before cooking to promote browning and prevent steaming. The filling can be prepared ahead of time and reheated gently before filling the pastry shells. For a more pronounced sherry flavor, a splash can be added right before serving.
Cheesy Bay Scallop Puff Pastry Shells
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PREP TIME15 mins
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COOK TIME20 mins
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TOTAL TIME35 mins
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SERVING5 People
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VIEWS7
Delicate bay scallops luxuriate in a creamy, cheesy sauce, nestled within golden, flaky puff pastry shells. These delightful morsels offer a symphony of textures and flavors, perfect as an elegant appetizer or a sophisticated light meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol65 mg
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Fiber1 g
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Protein24 g
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Saturated Fat9 g
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Sodium559 mg
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Sugar2 g
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Fat22 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). Place puff pastry shells on a baking sheet. (2 minutes)
02
StepBake in the preheated oven until golden brown and puffed, about 20 minutes. (20 minutes)
03
StepWhile the pastry shells are baking, melt 1 tablespoon of butter in a medium skillet over medium-high heat. Add the bay scallops and sauté quickly on both sides until lightly browned, being careful not to overcrowd the pan, 3 to 5 minutes. Overcooking will make them rubbery. Remove from skillet and set aside. (7 minutes)
04
StepReduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet. Add the sliced mushrooms and minced shallots and cook until softened and fragrant, about 3 to 5 minutes. (5 minutes)
05
StepIn a small bowl, whisk together the half-and-half and flour until smooth. Pour the mixture into the skillet with the mushrooms and shallots, whisking constantly until the sauce thickens, about 5 minutes. (5 minutes)
06
StepWhisk in the dry white wine, dry sherry, lemon juice, and Dijon mustard into the creamy sauce. Stir in the shredded Parmesan cheese, chopped fresh tarragon, and season with freshly ground black pepper to taste. (3 minutes)
07
StepAdd the reserved cooked scallops to the skillet and gently stir until just heated through, about 1 to 3 minutes. (3 minutes)
08
StepRemove the baked puff pastry shells from the oven and carefully slice off the tops. Fill each shell generously with the cheesy scallop mixture. Garnish with a sprinkle of extra Parmesan cheese, if desired. Serve immediately. (5 minutes)
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Raymundo Franey
Jul 1, 2025I made these for a dinner party, and they were a huge hit. So elegant and easy to make!
Delta Lindgren
Jul 1, 2025The directions were easy to follow, and the result was amazing!
Victoria Stokes
Jul 1, 2025I added a pinch of cayenne pepper for a little heat, and it was fantastic!
Marion Lind
Jun 30, 2025Absolutely divine! The puff pastry was perfectly flaky, and the scallops were so tender.
Joesph Volkman
Jun 30, 2025The sauce was incredible! Rich, creamy, and flavorful – a perfect complement to the scallops.
Milford Effertz
Jun 30, 2025My family loved these! Even my picky eater asked for seconds.
Boris Gusikowski
Jun 29, 2025This is my new go-to recipe for special occasions. Thank you!
Elta Bernier
Jun 29, 2025These were so good! I will be making them again soon.
Garrick Windler
Jun 29, 2025I used sea scallops instead of bay scallops, and it worked out great!
Tremayne Spencer
Jun 29, 2025A definite crowd-pleaser. Everyone raved about how delicious these were!