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Practical Cooking Tips
- Use cold butter when making the pastry to ensure a crisp and flaky texture.
- Don’t overcook the scallops before baking to keep them tender and juicy.
- Brush the pastry edges with an egg wash for a beautiful golden finish.
Ingredients 0/13
What Makes This Dish So Tasty
Step 1
First, heat your oven to 380°F (193°C) and pop the pastry shells onto a baking sheet. Let them bake until they’re nicely golden, which should take about 20 minutes. While the shells are in the oven, melt a tablespoon of butter in a medium skillet over medium-high heat. Toss in the scallops and cook them quickly until they get a nice brown color on both sides, about 3 to 5 minutes—just be careful not to overcook them. Once done, take the scallops out and set them aside.
Step 2
Turn the heat down to medium and add the rest of the butter to the skillet. Cook the mushrooms and shallots until they soften, which should take around 3 to 5 minutes. In a separate bowl, whisk together the half-and-half and flour until smooth, then pour this into the skillet with the mushrooms and shallots. Keep stirring until the sauce thickens, about 5 minutes. Next, mix in the wine, sherry, lemon juice, and mustard, followed by the Parmesan, tarragon, and a good crack of black pepper.
Step 3
Add the scallops back into the sauce, give everything a gentle stir, and warm it through for a couple of minutes. Finally, take the pastry shells out of the oven, slice off the tops, and spoon in the cheesy scallop mixture. Enjoy!
