Sunday, May 15, 2011

Seafood in Puff Pastry

Last week I posted on a Napoleon I made. I sheet of the puff pastry made 6 pastries, I only used 3. With just my wife and I at home I had to come up with another recipe for the other pastries. The following recipe is what I came up with. A word of caution, make sure to drain the seafood as puff pastry does not like liquid. I speak from experience.

Seafood in Puff Pastry
1 sheet puff pastry (this will make 6 servings)
2 scallops per person
6 shrimp per person
1/4 cup cherry tomatoes per person, cut in 1/2 if large
2 tsp celery, finely chopped per person
1 tsp onion, finely chopped per person
1/4 tsp dried basil
1/4 cup white wine, increase if making more than 2
Parsley for garnish.

Cut puff pastry into 6 pieces. The pastry is folded into thirds so after it thaws unfold it and cut on the fold lines and then cut each section in 1/2. Follow baking instructions on the puff pastry box for cooking. When pastry is done cut in 1/2 horizontally.

Preheat grill.

Take a 3 foot long piece of aluminum foil. Fold it in 1/2, so you have an 18 inch long piece with 2 layers. Fold one side over 1/2 inch and then fold a second time also 1/2 inch. Turn foil around and fold the other side 1/2 inch twice. Fold the bottom up 1/2 inch, this will strengthen the foil. You should now have a pouch with an open top and the other 3 sides folded over.

Place all of the ingredients except the parsley and pastry in the pouch. Fold the top down twice, each time folding about 1/2 inch. Place on grill and cook for about 10 minutes. Flip packet over and cook for 5 minutes. Be CAREFUL when flipping so the packet does not open and ingredients don't spill out or that you don't get burned. When the packet is ready remove from grill and dump contents into a bowl. Place the bottom 1/2 of the puff pastry on the plate. With a slotted spoon remove some of contents of bowl and drain. Then place the ingredients on the puff pastry. You can put the top on the pastry and place another scoop of seafood mixture on top or put another scoop on the puff pastry and set the top on side of plate as I did in picture. Sprinkle parsley over plate after all of the seafood mixture has been placed on plate. Serve immediately.


  1. Another great recipe with puff pastry! There's something about that buttery, flakey goodness!

  2. I love puff pastry all kinds of ways but here are two of my favorite seafoods in a great crust... love the wine and tomatoes added has to be awesome...its just perfect!

  3. I never would have thought to use puff pastry this way - great recipe!

  4. I would have never thought to use puff pastry for seafood... This looks so delicious and flavorful, Greg! You have a great blog and I'm going to explore more of your recipes. Thanks for sharing this! :)

  5. Erin and Georgia thanks for the comments. Erin we are Foodbuzz friends so I am following your recipes already. Georgia I have bookmarked your site, love the photography.

  6. Seafood in puff pastry is awesome and delectable. A wonderful post

    1. Thanks! I hope you try it and enjoy it as much as we did.