Pastetli “modern” or
Puff Pastry Pillow with Scallops
Puff Pastry filled with Shitake Mushroom and Deep-Sea Scallops
on a Lemon Grass Cream
Sauce, Tomato – Basil Compote
4 persons
Recipe:
1/2 pack Puff Pastry sheets
12 pcs Deep Sea Scallops (medium size)
240 grams Shitake Mushroom, sliced
100 grams Shallots, chopped
2 pcs Garlic, chopped
1 pc Egg
100 ml White Wine
1 string Lemongrass, chopped
1 pc Bay Leave
10 pcs Black Peppercorn
100 ml Cream
½ bundle Garlic Chives, chopped
1 pcs Tomato very ripe
1 bundle Basil leaves, chopped
Olive Oil
To taste Salt & Pepper
80 grams Butter
1 bot Lemon Oil
Procedure
Pastetli or Puff Pastry Pillow
Place two puff pastry
sheet on top of each other and cut “Pillows” out of it. Brush with egg wash
and bake in oven at 200 C for about 20 minutes. Leave outside and when
cold cut lengthwise in half. You can cut any shape
you like.
Mushroom
Sautee 60 grams
shallots and garlic in butter till transparent, add shitake mushroom and deglaze
with white wine. Sauté till slightly brown, season to taste with salt &
pepper and keep warm.
Scallops & Sauce
Heat olive oil with butter (ratio 2 to 1), season the scallops with Salt and Pepper and panfry till nicely brown on each side. Take the scallops out and keep on a warm place. Add in the pan butter, shallots, bay leaves, black peppercorn and lemongrass and sauté quickly (no coloration).
Deglaze with white
wine and little chicken stock, simmer for 3 – 4 minutes, add cream and reduce
by ½ half. Strain the sauce, place in blender, add chive garlic and blend till
smooth. Add some cold butter, season to taste and strain the sauce again. Keep
warm.
Tomato – Basil Compote
Peel, remove seeds and
cut in small dices the tomato. Olive oil in pan, add shallots and sauté till
transparent. Add tomato, salt & pepper and little wine and simmer till the
tomato are nicely soft (about 10 minutes). Slice basil in julienne (stripes),
add to the tomato, season to taste and keep warm.
