Scallop and Shrimp Turnovers Recipe

Name: Scallop and Shrimp Turnovers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 8 ounces sliced mushrooms; ⅓ cup finely chopped shallot; 1 cup whipping cream; ½ cup dry white vermouth; ½ cup reduced-sodium chicken broth; 1 ½ tablespoons Dijon mustard; 1 teaspoon white wine vinegar; 1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry; 1 (17 1/2 ounce) packagefrozen puff pastry sheets, thawed; 16 large shrimp, peeled,deveined; 8 sea scallops, split horizontally

Servings: persons

3 tablespoons butter
8 ounces sliced mushrooms
⅓ cup finely chopped shallot
1 cup whipping cream
½ cup dry white vermouth
½ cup reduced-sodium chicken broth
1 ½ tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 (10 ounce) package frozen chopped spinach, thawed,squeezed dry
1 (17 1/2 ounce) packagefrozen puff pastry sheets, thawed
16 large shrimp, peeled,deveined
8 sea scallops, split horizontally

1
Preheat oven to 500^F.
2
In a large skillet over medium high heat, melt butter.
3
Add shallots and mushrooms and saute 5 minutes.
4
Add cream, vermouth, and broth.
5
Boil until reduced to 1 cup, about 12 minutes.
6
Mix in mustard and vinegar and then the spinach.
7
Season with salt and pepper and allow to cool.
8
Roll out 1 pastry sheet to a 12 inch square and cut into 4 six inch squares.
9
Place 1/8 of spinach mixture on bottom half of each square and top with 2 shrimp and 2 scallop halves.
10
Brush pastry edges with water.
11
Fold over top half of each square to form a rectangle.
12
Press edges together with a fork and place on a large baking sheet.
13
Repeat with remaining spinach puff pastry, spinach mixture, shrimps and scallops.
14
Bake pastries 5 minutes then reduce the oven temperature to 375^F.
15
Bake an additional 15 minutes until pastries are golden brown and puffed.
16
Serve warm.

748

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, 8 ounces sliced mushrooms, ⅓ cup finely chopped shallot, 1 cup whipping cream, and more.

Yes, Scallop and Shrimp Turnovers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop and Shrimp Turnovers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions