Prep Time: 30 minutes
Cook Time: 40 minutes
Ingredients:
- 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
- .
- 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
Preparation:
To Make Lobster Cream Sauce:Melt the butter in a saucepan. Add the flour and stir in the cream and sherry wine until thickened. Fold in the lobster. Keep warm.
Preheat the oven to 425 degrees F.
Puff Pastries:
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 puff 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. Serve with lobster cream sauce.
Yield: 6 servings
Recipe Source: Nantucket's Bounty by Katie Moose (Conduit Press)
Reprinted with permission.
