Maine Sea Scallops in Black Tie

Maine Sea Scallops in Black Tie is a hor d'oeuvre that serves 6. For $1.76 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 8g of protein, 18g of fat, and a total of 309 calories. 12 people were impressed by this recipe. A mixture of chicken stock, vermouth, puff pastry, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 2 hours. It is brought to you by Leites Culinaria. It is a good option if you're following a pescatarian diet. With a spoonacular score of 56%, this dish is good. If you like this recipe, you might also like recipes such as Black Tie Scallops, Grilled Sea Scallops With Cilantro & Black Bean Sauce, and Black And Orange Recipe: Poppy-crusted Sea Scallops On Fennel A.

Servings: 6

Preparation duration: 90 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Slice each truffle into 16 thin slices with a vegetable slicer or mandoline (you will need about 3 slices of truffle per scallop). Save any juice, chop the trimmings, and set both aside for the sauce.2. Cut each scallop horizontally into 4 slices. Reconstruct each scallop by alternating the 4 slices of scallop with 3 slices of truffle. Season with salt and pepper and refrigerate until needed.3. Wilt the spinach in a steamer or in water for 1 to 2 minutes. Drain, cool under cold running water, and drain again. Carefully spread each spinach leaf open on a kitchen towel and pat dry with a second towel.4. Place a layered scallop in the center of a large spinach leaf and wrap the leaf tightly and smoothly around the scallop. If the scallop is not totally enclosed in the spinach leaf, use a second leaf to seal the scallop in. Repeat the same process for each layered scallop and refrigerate until needed (discard the remaining spinach leaves, or keep for other uses).5. Sprinkle the counter and rolling pin with flour and roll out the puff pastry until very thin, about 1/8 inch thick. Cut out 24 disks with a 1 1/2-inch round cookie cutter and 12 ribbons of puff pastry about 5 by 1 1/2 inches. Refrigerate the disks and ribbons on a floured baking sheet for 15 minutes.6. After the dough has rested, brush about 1 inch at one end of each ribbon with the egg wash. Place 1 spinach bundle on the other end of the ribbon and roll the ribbon around the bundle until it overlaps the brushed end to seal. Fold the pastry edges tightly over the top and bottom of the bundle. Brush 2 disks with the egg wash and place a disk on either side of the bundle. Press well to seal. Repeat the same steps to wrap each spinach bundle in the puff pastry.7. Place the turnovers on a baking pan lined with parchment paper. Brush each pastry lightly with the remaining egg wash. Refrigerate until ready to cook.8. Preheat oven to 450°F (230°C). Bake the turnovers for 5 to 8 minutes, depending on the size, or until golden (while baking, watch carefully that they do not burn).9. Prepare the sauce while the turnovers are baking. Pour the vermouth into a small saucepan over high heat. Reduce to 1 teaspoon, about 10 minutes. Add the reserved truffle juice and the chicken stock. Reduce to 1/4 cup and stir in the butter. Add the reserved chopped truffle trimmings, salt and pepper to taste, and remove from heat.

 

Step by step:

1. Slice each truffle into 16 thin slices with a vegetable slicer or mandoline (you will need about 3 slices of truffle per scallop). Save any juice, chop the trimmings, and set both aside for the sauce.

2. Cut each scallop horizontally into 4 slices. Reconstruct each scallop by alternating the 4 slices of scallop with 3 slices of truffle. Season with salt and pepper and refrigerate until needed.

3. Wilt the spinach in a steamer or in water for 1 to 2 minutes.

4. Drain, cool under cold running water, and drain again. Carefully spread each spinach leaf open on a kitchen towel and pat dry with a second towel.

5. Place a layered scallop in the center of a large spinach leaf and wrap the leaf tightly and smoothly around the scallop. If the scallop is not totally enclosed in the spinach leaf, use a second leaf to seal the scallop in. Repeat the same process for each layered scallop and refrigerate until needed (discard the remaining spinach leaves, or keep for other uses).

6. Sprinkle the counter and rolling pin with flour and roll out the puff pastry until very thin, about 1/8 inch thick.

7. Cut out 24 disks with a 1 1/2-inch round cookie cutter and 12 ribbons of puff pastry about 5 by 1 1/2 inches. Refrigerate the disks and ribbons on a floured baking sheet for 15 minutes.

8. After the dough has rested, brush about 1 inch at one end of each ribbon with the egg wash.

9. Place 1 spinach bundle on the other end of the ribbon and roll the ribbon around the bundle until it overlaps the brushed end to seal. Fold the pastry edges tightly over the top and bottom of the bundle.

10. Brush 2 disks with the egg wash and place a disk on either side of the bundle. Press well to seal. Repeat the same steps to wrap each spinach bundle in the puff pastry.

11. Place the turnovers on a baking pan lined with parchment paper.

12. Brush each pastry lightly with the remaining egg wash. Refrigerate until ready to cook.

13. Preheat oven to 450°F (230°C).

14. Bake the turnovers for 5 to 8 minutes, depending on the size, or until golden (while baking, watch carefully that they do not burn).

15. Prepare the sauce while the turnovers are baking.

16. Pour the vermouth into a small saucepan over high heat. Reduce to 1 teaspoon, about 10 minutes.

17. Add the reserved truffle juice and the chicken stock. Reduce to 1/4 cup and stir in the butter.

18. Add the reserved chopped truffle trimmings, salt and pepper to taste, and remove from heat.

Nutrition Information:

covered percent of daily need