shrimp & scallops in puff pastry
These are easy to make and make a beautiful presentation for entertaining. Using premade pesto and Alfredo sauce make these easy on the host(ess). The prep time is all during the baking time, so you can actually have these on the table in 30 minutes.
No Image
prep time
5 Min
cook time
25 Min
method
Bake
yield
6 serving(s)
Ingredients
- 1 package frozen puff pastry shells (10 oz)
- 4 sprigs fresh parsley
- 2 green onions
- 1 lemon
- 4 ounces baby portabella mushrooms, sliced
- 1 tablespoon garlic butter
- 3/4 pound small raw shrimp, peeled & deveined
- 3/4 pound bay scallops
- 1 tablespoon basil pesto
- 1 tablespoon flour
- 1/2 cup alfredo sauce
How To Make shrimp & scallops in puff pastry
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Step 1Preheat oven to 400F. Place the frozen pastry shells, top side up, on the baking sheet. Bake for 20-25 minutes until puffed up and golden.
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Step 2While shells are baking, chop parsley and onions finely and set aside. Cut the lemon and juice half of it, to make 1 tablespoon juice. Set aside.
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Step 3In a large skillet, melt the garlic butter. Add the sliced mushrooms and cook for 2 minutes. Add the shrimp, scallops and pesto. Cook another 2 minutes or until the seafood is opaque.
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Step 4Add flour, Alfredo sauce, the tablespoon of lemon juice, the parsley and onions. Stir to combine and simmer 2 minutes, stirring occasionally, until a little bit thickened.
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Step 5Put the baked pastry shells on serving plates. Remove the tops and hollow out the insides. Fill the shells with the seafood mixture. Sprinkle additional finely chopped parsley over the top, optional. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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