Ingredients
For 12 servings
100g
QimiQ Classic, unchilled
300g
Scallops, fresh
15g
Olive oil
80g
Shallot(s), finely chopped
100g
Sweet peppers, tricolour, finely diced
20g
Cilantro, finely chopped
Salt
Cayenne pepper
Lemon juice
270g
Puff pastry[Tante Fanny]
1
Egg yolk(s), to brush
Preparation
- Preheat the oven to 200° C (conventional oven).
- For the filling, clean and quarter the scallops and pat dry.
- Flash fry the scallops in olive oil. Add the shallots and diced peppers and continue to cook until done. Season to taste and allow to cool.
- Whisk QimiQ Classic smooth. Add the scallops, shallots, peppers and coriander and mix well. Season to taste with salt, cayenne pepper and lemon juice.
- Roll out the puff pastry. Cut approx. half of the pastry into 7.5 cm Ø circles and cut 8 cm Ø circles out of the remaining pastry.
- Place 1 tbsp of the filling onto the smaller circles, brush the edge with egg yolk and cover with the larger circle. Seal the edges with a fork.
- Place onto a baking sheet lined with baking paper and brush with egg yolk. Bake in the hot oven for 6 minutes. Reduce the heat to 180° C and bake for a further 4 minutes.
- Allow to cool for a few minutes and serve warm.
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