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Scallops Topped with a Crust Recipe

Serves/Makes: 2

Ingredients:

• 4 scallops (corals reserved), half or cut into 4 equal parts
• 8 ounces (227 g) shortcrust pie dough
• 1 tablespoon (15 mL) butter
• 4 teaspoons (20 mL) dry white wine
• 2 teaspoons (10 mL) heavy cream (35%)
• Salt and pepper, to taste
• 1 teaspoon (5 mL) chopped parsley
• Lemon slices (to decorate)

How to cook:

• Into a small covered dish, melt butter for 15 seconds, on 'MAXIMUM'.
• Brush the inside of 2 shells with melted butter.
• Arrange shells side-by-side.
• Roll dough 1 inch (2.5 cm) larger than the two shells together.
• Half dough line buttered shells with dough, pressing well into shells.
• Cut excess dough all around shells, cover with paper toweling top, pressing, with remaining 2 shells.
• Refrigerate for 10 minutes.
• Microwave for 3 minutes on 'MAXIMUM' delicately remove shells and paper toweling.
• Microwave pastry shells for 1 minute more, on 'MEDIUM'.
• Turn over pastry shells onto a wire rack leave to cool for 10 minutes.
• Meanwhile, pour dry white wine into 2 of the removed shells.
• Add scallops and microwave for 1 minute on 'MAXIMUM', stirring once.
• Add corals microwave for 30 seconds more.
• Pour 1 teaspoon (5 mL) cream into each shell, without stirring.
• Season to taste, with salt and pepper.
• Microwave for 30 seconds.
• Leave to rest for 2 minutes.
• Arrange shells onto individual plates.
• Sprinkle with chopped parsley and decorate with lemon slices.
• Top with baked, cooled pastry shells and serve.

Notes:

Oven: 700 watts
Waiting time: 2 minutes
If using, thaw frozen shortcrust pie dough for 30 seconds, in microwave at 'MAXIMUM' leave to rest for 10 minutes before using.

This recipe for Scallops Topped with a Crust serves/makes: 2

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Main Ingredient: Scallops
Preparation Method: Microwave

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