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Pâte à Chou au Pétoncles ( French Puff Pastry Stuffed with Pan Seared Scallops)

Posted by on April 7, 2012

Pâte à Chou

French puff pastry is so delicate and airy, it lends well with another delicacy – day boat scallops. Topped with a white wine butter sauce and suddenly you are speaking French. Trés Bien mon ami, trés bien.

The Recipe!

Pâte à Chou

~ ½ cup butter
~ 1 cup milk
~ 1 teaspoon salt
~ 1 cup all-purpose flour
~ 4 eggs
~ pinch of allspice

Pâte à Chou with Scallops

Heat oven to 400. Heat milk, salt, allspice and butter in a large pan until it just starts to boil. Take off the fire and add flour, stirring until well mixed. Put back on a medium fire, stirring until it is a bit drier and it starts to make a film on the bottom of the pan. Remove from heat and let cool. Add eggs and blend well (with a Cuisinart, mixer or by hand). Place 1 1/2 inch mounds on parchment paper and bake for 25 minutes or until lightly golden brown. After cooling, slice a part off the top of the pastry with a small knife to place the scallops in.

 The Scallops


Pan sear large scallops in several tablespoons of butter on a medium to high heat. Sprinkle with sea salt and lots of fresh cracked pepper. Turn scallops after 2-3 minutes and cook another 2 minutes. Place on pastry in a warm oven and make reduction sauce by deglazing pan with 1/2 cup of white wine on a medium high heat, scraping tidbits from the bottom of the pan and reducing to 3/4 of the volume of liquid. Pour on scallops and top with the cut top of the pastry. Garnish if desired with thyme.

 

 

Carrot and Onion in Wine and Lemon

Pâte à Chou with Scallops

~ 1 small bag of baby carrots
~ one large or two medium onions, slivered
~ 1 cup of white wine
~ 6 tablespoons of butter
~ Zest and juice of two lemons
~ 2 tablespoons of honey

~ Fresh cracked pepper

Carrot and Onion in Wine and Lemon

Sauté onion, carrots, pepper, lemon juice and zest with 2 tablespoons of butter on a medium heat in a covered pan. Stir occasionally, and when pan starts to become dry, add wine, honey and remainder of butter. Cover and sauté on low to medium heat, stirring occasionally for a total cooking time of 45 minutes.

2 Responses to Pâte à Chou au Pétoncles ( French Puff Pastry Stuffed with Pan Seared Scallops)

  1. Liz

    Popping over from No Ideas…and I’m loving your food! The scallops look so elegant and delish…and I love the simple recipe to jazz up carrots! So nice to find you~

    • deniebernier

      Thank you my cooking friend! I appreciate your kind words!! Happy Cooking! (seamy interview with Jacques Pepin!)

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