Coquilles St. Jacques Au Gingembre (Scallops)

Coquilles St. Jacques Au Gingembre (Scallops)

6 oz puff pastry
1 egg; lightly beaten
1/2 cup sauternes
1 shallot; minced
1 1/2 teaspoon minced fresh ginger
10 oz bay scallops or- sea scallops, halv; ed (horizo
3 tablespoon whipping cream
3/4 cup unsalted butter; chilled, cut into small
1 salt
1 freshly ground pepper
2 teaspoon fresh lemon juice or to taste
2 green onions; sliced -or- leek, in 1/4
Preheat oven to 450 F. Roll out puff pastry into 10-inch circle 1/4
inch thick. Place on baking sheet and cut out 8-inch circle from
center, discarding excess pastry. Brush with egg. Cut concentric
circle 1 inch from edge and halfway through pastry. Chill pastry 10
minutes. Bake 15 minutes, reduce heat to 350 F and continue to bake
until pastry is golden brown, about 15 to 20 minutes. Return oven
temperature to 450 F. Carefully lift off pastry cover formed by
concentric circle and gently remove moist dough inside shell. Combine
wine, shallot and ginger in medium saucepan and bring to boil over
medium heat. Add scallops and cream and cook 1 to 2 minutes. Remove
scallops using slotted spoon. Increase heat to medium-high and cook
liquid until reduced to 2 tablespoons, adding any juices drained from
scallops. Whisk in all but 1 teaspoon butter 1 piece at a time.
Season with salt and pepper. Add lemon juice. Set sauce aside. Melt
remaining 1 teaspoon butter in small skillet over high heat. Add
green onion and cook 30 seconds. Set aside. Stir scallops into sauce
and heat through. Reheat pastry shell and lid in oven for 2 minutes.
To serve, place pastry shell on heated platter and fill with scallop
mixture. Sprinkle with green onion and top with pastry lid.