When I’ve made this in the past I bought a large sheet of puff pastry and carefully cut out a circular base and rings and constructed a ‘bowl’.
I usually even cut out and baked a ‘lid’ for the bowl.
I’m either getting more efficient or just lazy.
This time, in the interest of not having wasted puff pastry, I bought a package of 4 ‘squares’. I used 2.
I wasn’t sure what I was going to do with them. They’re each about 4″ (10cm) square.
Then I got the brilliant idea of just draping them over an upside-down ramekin and baking them.
Voila!
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PrintSeafood Newburg
Purchased puff pastry is used to make these easy shells, baked while you get the seafood ready.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Fish
Ingredients
- 4oz (120gr) puff pastry
- 6oz (180gr) cleaned shrimp
- 6oz (180gr) scallops, cut in half if large
- 1 shallot, finely chopped
- 1 clove garlic, minced
- 2/3 cup chicken broth
- 3 tbs sherry
- 1 tbs cornstarch
- 1/4 cup crème fraiche
- 2 tsp olive oil
- 1 tsp tarragon
- 2 tbs Parmesan, grated
Instructions
- Pastry shells:
- Cut 2 squares or circles 4 – 5 inches (10cm) across.
- Place it over a ramekin or other small, oven-proof dish about 2 inches (5cm) across, letting it drape loosely.
- Bake, 400F (200C) until golden brown, 10 – 12 minutes or whatever your package directs.
- Remove and let cool for 2 – 3 minutes before removing and turning over.
- Seafood:
- Heat oil in medium skillet over medium heat.
- Add shallots, garlic and sauté 5 minutes or until tender.
- Add shrimp, scallops and sauté until done, about 5 minutes, Shrimp curl; both shrimp and scallops become opaque (white).
- Remove shrimp, scallops and keep warm.
- Add chicken broth and tarragon to pan and bring to a boil.
- Dissolve cornstarch in sherry.
- When broth is boiling add cornstarch/sherry to pan and stir constantly until thickened.
- Remove from heat and add the creme fraiche.
- Return shrimp and scallops to pan.
- Stir to coat well and reheat if needed.
- Divide and spoon into pastry shells.
- Sprinkle with Parmesan and serve
Notes
Have everything prepped and ready before you start cooking. Put the pastry shells in the oven at the same time as you put the shrimp & scallops into the skillet. That way everything will be done within minutes of it all.
Substitute sour cream for the creme fraiche.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 668
- Sugar: 4.1 g
- Sodium: 1125.5 mg
- Fat: 40 g
- Saturated Fat: 11.9 g
- Trans Fat: 0 g
- Carbohydrates: 39.1 g
- Fiber: 1.3 g
- Protein: 35.4 g
- Cholesterol: 202.5 mg
Keywords: seafood, shrimp, scallops, newburg
As an alternative try Shrimp Newburg on Rice
One of my favorite things to order in a restaurant when I first started dating and ‘going out to dinner’ was scallops.
Living where I did (middle of nowhere, Wisconsin) the scallops were batter-fried and served with tarter sauce.
I loved them.
My tastes have expanded and I now love scallops any way they can be fixed.
Sadly, they are expensive, and rarely seen fresh.
I’m happy with the frozen scallops but the price dictates that we don’t have them often.
This was a holiday treat.
Great idea to do that draping. In Australia those pastry squares are easy to find but here in Morocco I would have to do an intense hunt. Most pastry is made entirely from scratch by hand by the clever hardworking ladies who learnt from their mothers who learnt from their mothers etc etc !!
We would never have pastry if I had to make it myself lol. But I love these little squares – I use them for mini pizzas, apple tarts…
The only scallops I find here are the size of grapes. And they’re usually pretty tasteless so I don’t buy them. When I’m in Florida, then I have Scallops! And they’re wonderful! I could probably substitute the scallops for something else though, yes? We do have a restaurant here called Mitchell’s that also sells fresh at the front but their prices are the same as if you ordered a meal. I’ve bought a couple times when we’ve eaten there, but OY!
Just use all shrimp – or be adventurous and use squid.
I remember good seafood in FL – stone crabs!
I buy scallops at the frozen food store. The regular supermarket doesn’t usually have them – even frozen. They’re expensive, so it’s an occasional treat.