Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry

Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry
19 Ingredients
  • 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
  • 1 egg, lightly beaten
  • Sea salt
  • 1 cup sweet baby peas, frozen or fresh
  • 2 bunches baby carrots, trimmed and peeled with a little stem left on
  • 1 pound sea scallops
  • Kosher salt and freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
  • 1/2 bunch fresh flat-leaf parsley, for garnish
  • 2 shallots, sliced
  • 2 cups dry white wine
  • 1 cup white wine vinegar
  • 8 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper
  • 1/4 to 1/2 cup heavy cream
  • 2 sticks unsalted butter, cut into cubes and chilled
  • 2 tablespoons freshly chopped chives
Nutrition
909
45% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

111% 72

Saturated

186% 37

Trans

- 2

Monounsaturated

- 26

Polyunsaturated

- 4

Carbs

9% 27

Carbs (net)

- 21

Fiber

24% 6

Sugars

- 8

Sugars, added

- 0

Protein

39% 19

Cholesterol

73% 219

Sodium

51% 1236

Calcium

13% 134

Magnesium

18% 77

Potassium

18% 847

Iron

26% 5

Zinc

20% 2

Phosphorus

75% 528

Vitamin A

101% 910

Vitamin C

22% 19

Thiamin (B1)

11% 0

Riboflavin (B2)

22% 0

Niacin (B3)

19% 3

Vitamin B6

31% 0

Folate equivalent (total)

18% 74

Folate (food)

- 67

Folic acid

- 4

Vitamin B12

76% 2

Vitamin D

714% 107

Vitamin E

25% 4

Vitamin K

26% 31

Sugar alcohols

- 0

Water

- 394
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