Romantic French Menu: Seafood Served on Puff Pastry Shell
March 17, 2016
It was our seafood block. Chef J finished his st jacques demo and arranged seared scallops between two halves of baked puff pastry with a splash of creamy sauce — perfect combination of flavors and textures. The puff pastry was shaped as a shell. I couldn’t understand why scallops are not served like this any more! Since than, I’ve been using this idea for my scallop dishes and seafood appetizers.
Thaw puff pastry dough package in refrigerator for a couple of hours or for 30-35 minutes in room temperature. Preheat oven 400F. Unfold both sheets, remove parchment paper. On a cutting board, cut rounds using a cookie cutter. Shape every round as a shell and score it. Place shells on silicone mat, cover with another silicone mat, and bake for 15 minutes. Let puffed shells cool down, and split them in half lengthwise. Either keep them in warm oven arranged on a baking sheet OR let them dry on a rack to store in a closed container.
Melt butter in a heavy saucepan. Saute shallots for a minute, until soft and fragrant. Add papper, saute for another minute. Add cream and bring to simmer. Reduce the sauce for about 3-4 minutes. Season to taste with lemon juice, salt, and peppers. Add celery, stir, and remove from heat. Stir the crabmeat into the cream sauce. Let the salad cool down to room temperature.
Lift the tops of the puff pastry shells, spoon the crabmeat onto each bottom, and replace the tops. It is ready to serve.