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easy &quick

Puff Pastries with Scallop Filling

QimiQ Benefits

  • Acid, heat and alcohol stable
  • Prevents moisture migration, bread, rolls and sandwiches remain fresh and dry for longer
  • Creamy indulgent taste with less fat
  • Quick and simple preparation

Minutes

15

Difficulty

easy

Puff Pastries with Scallop Filling
Puff Pastries with Scallop Filling

Ingredients

For 12 servings

  • 100g

    QimiQ Classic, room temperature

  • 300g

    Scallops, fresh

  • 15g

    Olive oil

  • 80g

    Shallot(s), finely chopped

  • 100g

    Sweet peppers, tricolor, finely diced

  • 20g

    Cilantro / coriander, finely chopped

  • Salt

  • Cayenne pepper

  • Lemon juice

  • 270g

    Puff pastry

  • 1

    Egg yolk(s), to brush

Preparation

  1. Preheat the oven to 390° F (conventional oven).
  2. For the filling, clean and quarter the scallops and pat dry.
  3. 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.
  4. Whisk QimiQ Classic smooth. Add the scallops, shallots, peppers and coriander and mix well. Season to taste with salt, cayenne pepper and lemon juice.
  5. 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.
  6. 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.
  7. 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 360° F and bake for a further 4 minutes.
  8. Allow to cool for a few minutes and serve warm.
Some doughy looking food

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