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4 servings


0 hours 5 mins


0 hours 15 mins


0 hours 20 mins

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1 Lb. Cremini mushrooms, chopped

1 Tbsp. Fresh lemon juice

2 ½ Tbsp. Unsalted butter

Kosher salt and freshly ground black pepper to taste

1 ½ Lbs. Bay Scallops or Sea Scallops cut into quarters

1 Whole Shallot (both halves), finely minced

1/3 Cup Bourbon

¼ Cup Heavy Cream

4 Puff Pastry Cups

1 Egg, beaten with a little water

1 Tbsp. Chives, chopped (optional)


1. 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.

2. 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.

3. 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.

4. 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.)

5. Add the remaining ½ tablespoon of butter to the skillet and add the shallots. Saute for one minute.

6. 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.

7. Simmer until the mix is warm and slightly reduced (about 2 minutes). Add the scallops and more salt and pepper to taste.

8. 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.

NOTE: 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.

A couple of notes to make sure you get a great dish every time:

. If you can’t find bay scallops (those are the small ones), use sea scallops. Just cut them into quarters.
. 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.

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:

Shrimp Cocktail

Crab Guacamole Dip

Ebi Tempura (Japanese Shrimp Tempura) with Ginger and Lime Dipping Sauce

Cast Iron Scallops

Coconut Shrimp with Apricot & Horseradish Sauce

Cheese Crab Toasts

Greek Shrimp with Feta Sauce