Scallop Normandy

1. 1

   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.

2. 2

   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.

3. 3

   Check the seasoning and spoon the filling into the apple cases.

4. 4

   Place onto a baking tray.

5. 5

   Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.

6. 6

   Brush with milk and egg wash and place onto the baking tray.

7. 7

   Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.

8. 8

   Serve the apples alongside the pastry crouton with a crisp green salad.

No additional tips available.