Saffron Seafood Puff Pastry¶

Randy Piercey
Jamie and Caitlin Piercey

• 1 block frozen puff pastry
• 12 large scallops
• 12 jumbo shrimp
• 1 cup white wine
• 1 small onion, finely chopped
• 1 Tbsp Dijon mustard

• 5 large cloves garlic

• ¾ tsp powdered saffron

• 15 to 20 large mushrooms
• Olive oil
• 1 bay leaf
• 2 stalks celery, chopped
• ½ cup heavy cream

Lightly grease small ovenproof pan with olive oil. Roast 4 cloves garlic in pan at 450°F for 20 minutes. Remove from oven and let cool. Meanwhile, simmer seafood, 1 garlic clove, onion, wine, bay leaf and celery for 5 minutes. Strain and reserve seafood and stock. Boil stock to reduce by 25%. Let cool. Add mustard and cream. Bring to a simmer. Add seafood.

In food processor, roughly chop 4 cloves garlic and mushrooms. Divide puff pastry into 4 pieces and roll out to ½ inch thick. Fill pastry with mushroom mixture and bake. Pour seafood over pastry and serve.