This is one of my all time favorite appetizers (and often lunch or brunch items). While it looks elegant and “fancy”, it is actually quite easy to make and so delicious. My scallops and mushrooms in puff pastry with a bourbon cream sauce will get a wow from your guests and lots of thumbs up from the family.
. Don’t overcook those scallops! They get like hard little balls if you do. They should still be a little under cooked when you put them in the bowl. They will finish cooking when you add them into the sauce at the end.
. Make sure you take that skillet off the stove when you add the bourbon. It doesn’t matter how long you’ve been cooking. Be safe and add it off the burner. Stand back when you ignite it with a match. It will create a flame. Let it die down before continuing. DON’T be afraid of this step. Your kitchen will not burst into flames…LOL. I remember the first time I did this, I was nervous but it worked out just fine. Move towels away from the stove (again, error on safety’s side).
. Make sure you check your seasoning and add more if needed.
To get started, preheat the oven to 425 degrees F. I cover a baking sheet with foil and put four of the store-bought puff pastry cups on the baking sheet. Pillsbury makes these and you can find them in the frozen food isle with other puff pastry products.
In a small bowl, mix the egg with a little water creating an egg wash. Brush this over the tops of the puff pastry cups. This will help them get golden brown while baking. You’ll see a little indentation all around the cup. When this bakes and puffs up, you’ll be able to remove that middle piece and fill with the scallops and mushrooms.
Bake for about 15 minutes until golden brown and all puffed up. Cut out that center piece and put to the side. That is delicious so you’ll serve it like a little “lid” on the side.
You’ll want to gather all the ingredients for the filling. Chop your mushrooms, shallots and chives. If you have sea scallops, remove the tough muscle on the outside and cut into quarters.
Note: you’ll often see a little extra piece on the side of sea scallops. It is easily removed. That is the abductor muscle that originally connected it to the shell. It is tough and chewy when cooked, so you want to discard that.
In a large skilled over medium heat add a tablespoon of butter and let it melt. Toss the mushrooms with the lemon juice and add them to the pan. Increase the heat and cook for about three minutes until the mushrooms release their liquid and start to brown.
Lower the heat and continue cooking until they are dark brown. About 6-7 minutes. Season them with salt and pepper and put into a bowl.
Add another tablespoon of butter to the same skillet. Once melted, add the scallops in a single layer and sprinkle with salt and pepper. Cook for about two minutes, stir for 30 seconds and put them and all the juices in a separate bowl.
Add the remaining 1/2 tablespoon of butter to the skillet and add the shallots. Saute for about a minute. Remove the pan from the stove and add the bourbon. Put the skillet back on the burner and carefully ignite the liquor with a long match or lighter. There will be a flame and the liquor will burn off for about a minute.
When the flames are gone, add the cream and add back the mushrooms and any scallop juices that accumulated in the bowl. Simmer until warm and slightly reduced, about two minutes. Now add in the scallops and some salt and pepper and just cook until scallops are heated through. 30-45 seconds.
Place a puff pastry cup on each plate. Spoon the filling into it and sprinkle with the chopped chives. Place the cut out pastry “lid” next to the cup on the plate. Dig in…you are going to love this dish.
No puff pastry? I’ve served this over rice and just on a plate…soooo good! Two of these make a great meal…just serve a salad on the side. Try this one and you won’t be disappointed.
If you like this seafood appetizer, try some of my other favorites:
Ebi Tempura (Japanese Shrimp Tempura) with Ginger and Lime Dipping Sauce
Scallops And Mushrooms In Puff Pastry With A Bourbon Cream Sauce
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Lb. Cremini mushrooms, sliced
- 1 Tbsp. Fresh lemon juice
- 2 ½ Tbsp. Unsalted butter
- Kosher salt and freshly ground black pepper to taste
- 1 ½ Lbs. Bay Scallops
- 4 Green onions, thinly sliced
- 1/3 Cup Bourbon
- ¼ Cup Heavy Cream
- 4 Puff Pastry Cups
- 1 Egg, beaten with a little water
- 1 Tbsp. Chives, chopped (optional)
Instructions
- Preheat the oven to 425 degrees. Put the four store bought puff pastry cups on a baking sheet. Brush them with the egg mixture. Bake for about 15 minutes until golden brown. Remove the center piece and put to the side. There will be a large well for the filling.
- Heat a large skillet over medium heat. Add one tablespoon of butter to the pan and let it melt. Toss the mushrooms with the lemon juice and then add to the pan.
- Up the heat to moderately high and cook until they start to brown. (about 3 minutes). Lower the heat and continue cooking until really dark brown. (6-7 minutes more.) Salt and pepper them to taste. Put them in a bowl until needed.
- Add another tablespoon of butter to the same skillet. When melted, add the scallops in an even layer and salt and pepper. Cook until the bottom start to brown (about two minutes). Stir for 30 seconds and then put them and their juices in a separate bowl from the mushrooms. (Be careful not to over cook.)
- Add the remaining ½ tablespoon of butter to the skillet and add the shallots. Saute for one minute.
- Remove the pan from the burner and add the bourbon. Put the skillet back on your burner and carefully ignite the liquor with a long match or lighter. The liquor will burn for a minute or so. When the flames die down, add the cream, mushrooms and just the juices from the scallop bowl.
- Simmer until the mix is warm and slightly reduced (about 2 minutes). Add the scallops and more salt and pepper to taste.
- Plate each puff pastry cup on it’s own plate. Spoon equal amounts of the filling into each cup. It will and should run over the sides. Place the little pastry cut out next to the cup and sprinkle the dish with chopped chives. Enjoy.
