Triple-Catch Seafood Appetizer | Midwest Living
More
Close

Triple-Catch Seafood Appetizer

Triple-Catch Seafood Appetizer

0
Login to rate this recipe.
  • Makes: 6 servings
  • Prep 1 hr
  • Bake 15 mins

Login to save this recipe

Ingredients

  • 8 ounces fresh or frozen sea scallops, thawed
  • 2/3 cup shredded baby Swiss cheese or Swiss cheese
  • 2 ounces cooked shrimp, chopped (1/3 cup)
  • 2 ounces cooked crabmeat, chopped (1/3 cup)
  • 1/2 17 1/4 - ounce package frozen puff pastry sheets (1 sheet), thawed
  • 1 egg yolk, beaten
  • 1 recipe Roasted Red Sweet Pepper Sauce (see recipe below)

Directions

  1. Rinse scallops and pat dry. In a skillet or saucepan fitted with a steamer basket, cook scallops over boiling water for 2 to 3 minutes or until opaque. Remove scallops from skillet or saucepan. Cool until easy to handle and chop. Combine with cheese, shrimp, and crabmeat.
  2. On a lightly floured surface, roll pastry sheet to a 14-1/4x9-1/2-inch rectangle. Cut into six 4-3/4-inch squares.
  3. Spoon seafood mixture down centers of squares to within 1/2 inch of ends. Fold two sides of each square in half over filling to form a rectangle. Seal ends and seams well.
  4. Place seam side down on an ungreased baking sheet. Brush with egg yolk. Bake in a 400 degree F oven for 15 to 20 minutes or until golden brown. Remove from oven.
  5. Ladle Roasted Red Sweet Pepper Sauce onto each of 6 small plates. Place a pastry on each. Makes 6 servings.

Roasted Red Sweet Pepper Sauce

Ingredients

  • 1 large red sweet pepper
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed dried thyme
  • Dash ground red pepper
  • 1 tablespoon cooking oil
  • 1/4 cup melted butter
  • 1/3 cup all-purpose flour
  • 1 1/2 cups chicken stock or broth
  • 1/2 cup whipping cream

Directions

  1. Halve red sweet pepper; remove and discard stem, seeds, and membranes. Cut each pepper half in half again. Place pepper quarters, cut sides down, on a foil-lined baking sheet. Bake in a 425 degree F oven for 20 to 25 minutes or until pepper skins are blistered and dark. Immediately wrap pepper pieces in foil or place in a clean paper bag. Seal foil or close bag and let stand about 30 minutes to steam so the skins peel more easily. Remove pepper pieces from bag; peel and discard skin. Chop pepper. In a medium saucepan, cook the chopped sweet pepper, garlic, thyme, and ground red pepper in cooking oil for 1 minute. In a small bowl, stir melted butter and flour together until smooth. Add to mixture in saucepan. Cook and stir for 3 to 4 minutes or until light brown. Add chicken stock or broth and whipping cream. Stir until smooth. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Remove sauce from heat and cool slightly. Pour into a blender container or food processor bowl. Blend or process until smooth. Return sauce to pan and heat through. Makes about 2-1/2 cups.

Nutrition Facts

(Triple-Catch Seafood Appetizer)

Servings Per Recipe 6, Fat, total (g) 37, chol. (mg) 138, carb. (g) 24, cal. (kcal) 508, fiber (g) 1, sodium (mg) 744

Add Your Comment