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Scallop Normandy

Ingredients

  • 4 large apples or 8 small
  • 24 fresh scallops
  • 1 sheet puff pastry
  • 50g butter
  • 1 Tbsp chopped parsley
  • juice and zest of 1/2 lemon
  • 1/2 glass white wine
  • 100 milliliters cream
  • Salt and pepper

Instructions

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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