Scallop Normandy

Here's a different way to try scallops

• Ready In: 0 mins
• Serves: 4

Ingredients

• 4  large apples or 8  small apples
• 24  fresh scallops
• 1  sheet puff pastry
• 50  g butter
• 1  tablespoon parsley, chopped
• 1⁄2 lemon, juice and zest of
• 1⁄2 glass white wine
• 100  ml  cream
•  salt & pepper

Directions

1. Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops.
2. Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley.
3. Check the seasoning and spoon the filling into the apple cases.
4. Place onto a baking tray.
5. Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
6. Brush with milk and egg wash and place onto the baking tray.
7. Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
8. Serve the apples alongside the pastry crouton with a crisp green salad.