Scallop and cep puff-pastry pots
A pretty dish for the festive season.
Seasons & months
Preparation
-
Step 1
Pour the fumet and the single cream into a pan, bring them to the boil and let them reduce for about ten minutes (you’ll be left with roughly 4 tbsp of thick cream).
Reheat the already-cooked ceps in butter.
Preheat the oven to 180°C.
Divide the ceps between small ramekins.
-
Step 2
Add the scallops, sliced in half through their thickness. Season them lightly with salt and pepper.
Pour the fumet over the top.
-
Step 3
Cut circles out of the puff pastry and lay them over the ramekins, making sure they stick well to the rim of each one.
With the rest of the pastry, make little shapes to bake at the same time.
Bake for 30 minutes at 180°C.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
293
kcal
Protein
25,8
grams
Carbohydrates
8,8
grams
Fat
17,7
grams
Fibre
2,5
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
