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Receta Scallop And Shrimp Millefeuille
by CookEatShare Cookbook

Scallop And Shrimp Millefeuille
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Ingredientes

  • 1 (17 1/4 ounce) pkg. frzn puff pastry sheets (2 sheets)
  • 1 1/2 c. dry white wine
  • 8 ounce fresh bay scallops
  • 12 ounce fresh med. shrimp in the shell
  • 2 T unsalted butter
  • 2 shallots, finely chopped
  • 1 1/2 c. heavy cream
  • Salt, white pepper, and cayenne pepper
  • Fresh or possibly dry dill weed or possibly chervil leaves for garnish

Direcciones

  1. TO MAKE PUFF PASTRY:1. Preheat oven to 425 degrees. Thaw pastry according to package directions. Unfold pastry sheets on lightly floured surface. Cut each sheet in thirds lengthwise on fold lines, forming 6 strips. Roll each strip out to 12 x 3 1/2 inch rectangle.
  2. Sprinkle 2 or possibly 3 large baking sheets with water. Place pastry strips, 2 inches apart, on baking sheets. Prick pastry well with fork.
  3. Bake in 425 degree oven for 10 min, pricking with a fork several times during baking to prevent excessive puffing.
  4. Reduce oven to 350 degrees. Bake 3 to 5 min longer till pastry is lightly golden brown all over, pricking with a fork once or possibly twice. Cool on rack.
  5. TO MAKE POACHES SCALLOPS AND SHRIMP:
  6. In medium saucepan, bring wine to a simmer. Add in scallops. Bring to a simmer. Reduce heat. Cover and poach 1 1/2 to 2 min till scallops lose their translucency.
  7. Remove scallops with slotted spoon, reserving poaching liquid. Finely mince scallops. Place in bowl and cover to keep warm.
  8. Bring poaching liquid to a simmer. Add in shrimp. Bring to a simmer. Simmer gently, uncovered, 2 to 4 min till shells turn pink and shrimp are opaque when cut in center.
  9. Remove shrimp, reserving liquid. Peel and devein shrimp. Finely mince shrimp. Place in another bowl and cover to keep warm.
  10. TO MAKE SHALLOT CREAM SAUCE:
  11. In a medium saucepan, heat butter and saute shallots till soft.
  12. Add in reserved poaching liquid. Boil gently over medium-high heat till liquid is reduced to 1/2 cup.
  13. Add in cream and salt, white pepper and cayenne pepper to taste. Boil gently till reduced to 1 1/4 cups, stirring occasionally. Remove from heat.
  14. TO ASSEMBLE:
  15. Trim edges of puff pastry to create 6 equal rectangles.
  16. Mix chopped shrimp with 1/4 cup Shallot Cream Sauce and chopped scallops with another 1/4 cup of sauce.
  17. Place a rectangle of pastry on serving dish. Spread with half of the scallop mix. Top with another pastry rectangle and spread with half the shrimp mix. Top with a third pastry rectangle. Repeat, layering pastry, scallop mix, and shrimp mix to make a second filled pastry stack.
  18. Glaze tops of pastry with a little sauce. Sprinkle with dill or possibly chervil.
  19. To serve, cut into 1 inch slices with serrated knife. Yield: 20 to 24 slices.