Cheesy Bay Scallop Puff Pastry Shells

These cheesy scallops in puff pastry are the ultimate crowd-pleaser at a game-day buffet, but they’re also elegant enough to serve at a special dinner!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 385 Calories

Ingredients

• 1 tablespoon all-purpose flour
• ground black pepper to taste
• 2 tablespoons dry white wine
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon dry sherry
• 1 tablespoon minced shallots
• 2 tablespoons butter, divided
• 12 ounces bay scallops
• 5 puff pastry shells (such as Pepperidge Farm®)
• 0.5 teaspoon Dijon mustard
• 0.5 teaspoon lemon juice
• 0.25 cup shredded Parmesan cheese
• 0.5 cup half-and-half
• 0.33333334326744 cup sliced mushrooms

Recipe Instructions

Step 1

Bake in the preheated oven until golden brown, about 20 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Place pastry shells on a baking sheet.

Step 3

While pastry shells are baking, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add scallops and sauté quickly on both sides until brown, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.

Step 4

Reduce heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.

Step 5

Whisk half-and-half and flour together in a bowl and add to the skillet, continuing to whisk until smooth and thick, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add reserved cooked scallops to the skillet. Stir until just heated through, 1 to 3 minutes.

Step 6

Remove pastry shells from oven and slice tops off. Fill with cheesy scallops and serve.