Scallop Normandy

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READY IN:
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • Check the seasoning and spoon the filling into the apple cases.
  • Place onto a baking tray.
  • Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
  • Brush with milk and egg wash and place onto the baking tray.
  • Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
  • Serve the apples alongside the pastry crouton with a crisp green salad.
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