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Bay Scallops in Puff Pastry w/Lobster Sauce

Source of Recipe

Recipe from: Nantucket's Bounty by Katie Moose


List of Ingredients

2 tablespoons olive oil

2 tablespoons butter

2 tomatoes, chopped finely

1 pound fresh spinach

2 cloves garlic, minced

2 pounds Bay Scallops

Juice of 1 lemon

Puff pastry

1 egg, beaten



Recipe

Preheat the oven to 425 degrees.

In a skillet heat the olive oil and butter. Quickly saute the tomatoes, spinach and garlic.

Stir in the scallops and lemon juice.

Roll out the pastry into six squares, each about 1/4-inch thick.

Spread the scallop mixture in the center of the pastry.

Dampen the edges of the pastry, fold over scallops and press to seal edges.

Place on a baking sheet and brush with the egg.

Bake in the oven for 25 minutes or until pastry is browned.

SERVES 6

---Lobster Cream Sauce---

1/2 stick (1/4 cup) butter

1/4 cup flour

1 cup heavy cream

1/2 cup Sherry

1 pound lobster meat, cooked

Melt the butter in a saucepan.

Add the flour and stir in the cream and Sherry until thickened.

Fold in the lobster.

Serve with the scallops in puff pastry.