Scallops in Puff Pastry “Jardinière”

Name: Scallops in Puff Pastry “Jardinière”
Ingredients: 1/2 Box puff pastry, frozen; 1 Small egg yolk; 15 mL Butter or margarine; 50 mL Carrot cut in strips; 30 mL Celery cut in strips; 1/2 Zucchini, cut in strips; 50 mL Red bell pepper cut in strips; Pinch salt; Pinch pepper; 30 mL Butter; 2 mL Olive oil; 12 Scallops, large; 15 mL Butter; 15 mL Shallots; 1 Small garlic clove; 125 mL Dry vermouth; 15 mL Flour; 175 mL Fish stock or bouillon; 30 mL Whipping cream; 2 mL Fresh lemon juice; 5 mL Old style grainy mustard

seafoodfromcanada.ca

Succulent Atlantic Canadian Scallops in a soft, flaky puff pastry are a surefire crowd pleaser!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at seafoodfromcanada.ca.

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