Seafood Casserole With Puff Pastry. Place puff pastry shells on ungreased baking sheets with “top” facing up. In same pan, melt remaining butter then immediately.
Cheesy Bay Scallop Puff Pastry Shells Recipe in 2020 from www.pinterest.com
Lightly score the pastry with a knife, making a lattice pattern. Simply lay the pastry out on a baking sheet and cook until puffed up, top with a mixture of mustard and creme fraiche, then scatter on raw spinach and your flaked fillets before giving the tart another 5 minutes to meld together and get golden. The filling is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of.
In A Large Sauce Pot, Heat The Butter Or Margarine Over Medium Flame Until Almost Brown.
Puff pastry triangle, cut 3″ by 3″, cooked. Pour in the milk and whisk. In same pan, melt remaining butter then immediately.
Bring The Filling Up To A Simmer.
Add seafood and cook until shrimp turn pink, about 3 minutes. Melt butter in large sauce pan. Add half and half gradually, stirring constantly, until.
Deglaze With The Mussel Juices, Allow To Reduce By Half.
Drain shrimp, and reserve 2/3 cup of broth. Pour the mixture into a large pie pan or shallow casserole disk. Place puff pastry shells on ungreased baking sheets with “top” facing up.
Bake In The Oven For 15 Minutes.
Add cream and milk stirring well and. Always bake puff pastry shells in a preheated 425° f oven. The filling is seasoned with a hint of cayenne and chopped fresh tarragon, which compliments and enhances the flavor of the lobster.
(Add Any Cooked Seafood At This Point Just To Heat) Remove From Pan And Set Aside.
Heat the filling on the stovetop until it is very hot, then add the seafood, wine, lemon juice, crushed red pepper flakes and dill. Bake pastries per package instructions. Lightly score the pastry with a knife, making a lattice pattern.
