Scallops Charlotte
Delight your taste buds with Scallops Charlotte, a luxurious and savory dish that combines tender sea scallops, vibrant sautéed vegetables, and a creamy seasoned sauce, all encased in golden, flaky puff pastry. Perfectly sized for individual ramekins, this elegant recipe features aromatic ingredients like shallots, leeks, and a hint of nutmeg, complemented by a splash of dry white wine for depth of flavor. Whether you're hosting an intimate dinner party or indulging in a gourmet treat at home, Scallops Charlotte is an impressive yet surprisingly approachable recipe that's ready in just over an hour. Serve warm with a sprinkle of fresh parsley for a stunning appetizer or main course that’s guaranteed to wow your guests.
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Recipe Information
Ingredients
- 500 g Sea scallops
- 60 g Butter
- 2 Shallots
- 1 medium Carrot
- 1 Celery stalk
- 1 Leek (white part only)
- 150 ml Dry white wine
- 200 ml Heavy cream
- 1 Egg yolk
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.25 tsp Nutmeg
- 1 Puff pastry sheet
- 2 tbsp Fresh parsley
Instructions
Preheat your oven to 200°C (400°F).
Rinse the scallops under cold water and pat them dry with a paper towel. Set aside.
Dice the shallots, carrot, celery stalk, and leek into small, uniform pieces.
In a large skillet, melt 30g of the butter over medium heat. Add the shallots, carrot, celery, and leek, and sauté until they soften and become fragrant, about 5-7 minutes.
Pour in the white wine and simmer for 2-3 minutes until slightly reduced. Remove from heat.
In a small saucepan, melt another 30g of butter over low heat and stir in the heavy cream. Cook gently until warmed through. Whisk in the egg yolk, salt, black pepper, and nutmeg until smooth. Remove from heat and keep warm.
Roll out the puff pastry sheet and cut it into four individual circles to fit your ramekins or baking dishes. Line the sides and bottom of each ramekin with the puff pastry, allowing some overlap on the edges.
Divide the sautéed vegetables evenly among the ramekins. Layer the scallops on top of the vegetables.
Pour the cream mixture over the scallops in each ramekin, ensuring everything is well-covered.
Fold the excess puff pastry over the filling to partially cover the top or create a decorative pattern as desired.
Place the ramekins on a baking sheet and bake in the oven for 25-30 minutes, or until the puff pastry is golden brown and puffed.
Remove from the oven and garnish with freshly chopped parsley. Allow to cool for 5 minutes before serving.
Serve your Scallops Charlotte warm as an elegant appetizer or main course.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.4 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
