Scallop puffs
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| ⅔ | cup | Fresh scallops, finely chopped |
| ½ | cup | Finely chopped fresh mushrooms |
| 1 | tablespoon | Grated onion |
| ½ | Clove garlic, crushed | |
| ¼ | teaspoon | Fennel seeds, crushed |
| 3½ | tablespoon | Flour |
| ¼ | cup | Milk |
| ½ | teaspoon | Dry mustard |
| 2 | teaspoons | Lemon juice |
| 8 | ounces | Pkg. frozen puff pastry, thawed Oil for deep frying |
Directions
Melt butter in large skillet; saute scallops, mushrooms, onions, garlic, and fennel seed for 2 minutes. Stir in flour and continue cooking until lightly browned.
Heat milk with mustard in small saucepan. Pour into scallop mixture; cook over medium heat, stirring constantly, until thick and smooth, about 5 minutes. Remove from heat; add lemon juice and let cool. Roll our pastry and cut into 36 rounds using a 1¼" cookie cutter.Roll each pastry circle out more until very thin and almost transparent.
Place spoonful of scallop filling in center of each pastry; fold over to form crescents. Pinch edges together, usi Heat oil in deep skillet. Fry puffs, a few at a time, until golden and puffed. drain on paper towels and serve hot.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94