Cheesy Bay Scallop Puff Pastry Shells

This cheesy bay scallops in puff pastry shells recipe includes half-and-half, wine, sherry, mushrooms, Parmesan, Dijon, shallots, and fresh tarragon.

• 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 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.

Step 3

Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add scallops; sauté until browned on both sides, 3 to 5 minutes. Do not overcook. Transfer scallops to a plate; set aside.

Step 4

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

Step 5

Whisk half-and-half and flour together in a bowl; add to the skillet, whisking until smooth and thick, about 5 minutes. Whisk in wine, sherry, lemon juice, and Dijon; stir in Parmesan cheese, tarragon, and black pepper. Return scallops to the skillet; stir until just heated through, 1 to 3 minutes.

Step 6

Slice tops off pastry shells; fill with scallops mixture.