Shrimp And Scallops In Puff Shells

1. 1

   Let's start out by preheating the oven to 425 degrees.

2. 2

   Take your puff pastry sheet and lay it out on a cutting board. If you have a pastry mould or cookie cutter, cut out 4 rounds about 3 inches in diameter. Put them on a non stick cookie sheet (use parchment paper), with a small brush, brush an egg wash very lightly so the pastry will come out a shiny golden brown.

3. 3

   Bake for about 20 minutes or until the pastry has puffed up really nicely. Please don't overbake!

4. 4

   While the pastry is baking, get your other ingredients together and do your prep work. When pastry shells are done, remove them from the oven and let them cool.

5. 5

   Now take a sauce pan and on medium heat, add the olive oil and butter. Heat until butter has completely melted.

6. 6

   Now add your shallots and garlic and cook for about 3 minutes until shallots are nicely translucent. Continuing on medium heat, sprinkle the flour over the shallots and garlic and stir well for about a minute.

7. 7

   Add the sherry wine while stiring.

8. 8

   Slowly start adding the milk while constantly stirring.

9. 9

   Stir and continue to cook, lowering the heat to medium low. Allow the milk to come to a slow faint boil. Stir and cook for another 5 minutes. If the sauce gets too thick, add another half cup of milk.

10. 10

    After 5 minutes, add the tomato paste and blend into the sauce. Your sauce should now start turning a nice pink salmon color. You may now sprinkle about 1/3 of the cheese a little at a time and while stirring, allow it to melt into the sauce. Continue to cook for about 2 more minutes and then add the paprika, salt, and pepper. Mix well and then add your seafood and parsley. Taste for flavor. Stirring constantly, continue to cook for another 3 minutes. When finished, turn heat off.

11. 11

    Your pastry shells should now have cooled nicely. Take a sharp knife and cut each shell in half horizontally. If you want to, you may flatten down the inside of the bottom half so that it makes a nice cavity.

12. 12

    Set the bottom half in the center of each plate and pour a nice ladle of the seafood and sauce, sprinkle a bit of cheese and then cover that with the top half of the pastry shell. You may if you wish, add a bit more sauce over that or around the side. As a finishing touch, sprinkle a little more cheese over the pastry and around the edges of the plate. Serve hot and enjoy!

* Per serving · 4 servings · Values may vary.