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Cooking Recipes
Princeton's Club

Bay Scallops in Puff Pastry with Lobster Cream Sauce


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


Preheat the oven to 425 degrees F. In a skillet heat the olive oil and butter. Quickly sauté 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. Serve with Lobster Cream Sauce.

Yield: 6 servings

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.

Recipe from: Nantucket's Bounty by Katie Moose (Conduit Press)