Shellfish: Scallops Normandy by Recipe Cottage

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	Scallops Normandy

		Scallop Normandy 4 large apples or 8 small 24 fresh scallops 1 sheet puff pastry 50g butter 1 Tbsp chopped parsley juice and zest of 1/2 lemon 1/2 glass white wine 100 ml cream Salt and pepper Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops. Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley. Check the seasoning and spoon the filling into the apple cases. Place onto a baking tray. Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top. Brush with milk and egg wash and place onto the baking tray. Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened. Serve the apples alongside the pastry crouton with a crisp green salad.