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Seafood Wellington

George's Wilson House Seafood Wellington


List of Ingredients





8 tablespoons butter
8 large shrimp, shelled, deveined
20 to 30 small scallops (about 12 ounces)
8 ounces boneless salmon fillet, cut in chunks
12 ounces lobster meat, cut in chunks
4 frozen puff pastry sheets, thawed, each rolled to about 1/8-inch thick and trimmed to 5-inch squares
Freshly chopped parsley to garnish
Sauce (see recipe)
Finely diced red bell pepper to garnish
4 to 8 purple kale leaves to garnish
Sauce (see recipe)



Recipe



In small saucepan, melt butter and add all of seafood. Cook 2 to 3 minutes to partially cook seafood. Cool slightly.

Preheat oven to 450 degrees.

Place one-fourth of seafood, and a few tablespoons of liquid in pan, to center of each puff pastry sheet. Pull up pastry square, corner to corner; crimp edges to seal.

Turn filled pastries upside down on non-stick baking sheets or cookie sheets sprayed with non-stick vegetable cooking spray. Immediately bake 13 to 17 minutes or until pastry is golden brown and puffs up slightly.

Meanwhile, prepare sauce.

Place 1 to 2 pieces of kale on each plate; top with a little of sauce. Put pastry over sauce. Spoon a little more sauce over half of each pastry to garnish. Makes 4 servings.

Sauce:

1 cup sweet champagne
1/2 cup whipping cream
Cornstarch or flour and water (optional)

Put champagne in small saucepan; bring to boil. Reduce heat to simmer; add cream and continue to heat, stirring frequently, but do not let mixture boil. Cook 10 to 15 minutes, or until thickened and reduced.

A mixture of small amount of cornstarch or flour and water may be added to thicken, if desired. Sauce should flow without being too thick.