Sea Scallop Wellington with Truffle-Shiitake Cream

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Sea Scallops Wellington with Tru\xafe-Shiitake Cream Yield: 12 servings Portion Size: 1 sea scallop 1. Dry sea scallops thoroughly with paper towels. Season with salt and pepper to taste.

2. Divide duxelle mixture; sprinkle equally on each pu(( pastry square, leaving 1/2-inch border around edges. Place sea scallop atop duxelle.

Brush pastry edges with egg wash; (old to enclose each scallop completely. Arrange wrapped sea scallops on parchment-lined baking sheets. Brush exposed dough with egg wash.

3. Bake in 350°F convection oven (375°F conventional oven) until golden brown, about 20 minutes. Serve with cream sauce.

Duxelle: 1. Saute mushrooms in olive oil until tender, 2 to 4 minutes. Season with salt and white pepper to taste.

O(( heat, stir in parsley. 2. Place duxelle on paper towels to drain excess moisture.

Let cool. Tru 2fe-Shiitake Cream: 1. Melt butter in saucepan; add our.

Whisk in cream; cook over low heat until slightly thickened. 2. Add shiitake mushrooms, thyme, tru( e oil; cook together another 2 minutes.

Season with salt and white pepper to taste. For more information on how Pennant ® puff pastries can perform for you, call 1-800-656-0064 or visit us at www.pennantfoods.com. Directions IngredientsQty Sea Scallops 12 jumbo-sized Pennant ® 12 (5 d x 5 d ... more. less.

each) Pu(( Pastry Squares Egg Wash As needed Salt and White Pepper To taste Duxelle Ingredients Qty Shiitake Mushrooms, 15 stemmed, fnely chopped Button Mushrooms, 15 stemmed, fnely chopped Extra-Virgin Olive Oil 6 Tbsp.<br><br> Parsley Sprigs, 12 fnely chopped Tru 2fe-Shiitake Cream IngredientsQty Butter 3 Tbsp. Flour 3 Tbsp. Heavy Cream 3 cups Shiitake Mushrooms, 6 stemmed, thinly sliced Fresh Thyme Leaves 1 1/2 tsp.<br><br> White Tru( e Oil 1 Tbsp. Sea Scallop Wellington with Tru\xafe-Shiitake Cream

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