Scallop puffs

36 servings

Ingredients

Quantity Ingredient
3 tablespoons Butter
⅔ cup Fresh scallops, finely chopped
½ cup Finely chopped fresh mushrooms
1 tablespoon Grated onion
½ Clove garlic, crushed
¼ teaspoon Fennel seeds, crushed
3½ tablespoon Flour
¼ cup Milk
½ teaspoon Dry mustard
2 teaspoons Lemon juice
8 ounces Pkg. frozen puff pastry, thawed Oil for deep frying

Directions

Melt butter in large skillet; saute scallops, mushrooms, onions, garlic, and fennel seed for 2 minutes. Stir in flour and continue cooking until lightly browned.

Heat milk with mustard in small saucepan. Pour into scallop mixture; cook over medium heat, stirring constantly, until thick and smooth, about 5 minutes. Remove from heat; add lemon juice and let cool. Roll our pastry and cut into 36 rounds using a 1¼" cookie cutter.Roll each pastry circle out more until very thin and almost transparent.

Place spoonful of scallop filling in center of each pastry; fold over to form crescents. Pinch edges together, usi Heat oil in deep skillet. Fry puffs, a few at a time, until golden and puffed. drain on paper towels and serve hot.

Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection Submitted By CAROLYN SHAW On 12-12-94

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