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1. Bay Scallops in Puff Pastry with Lobster Cream Sauce

2. Rice with Cranberries

3. Cranberry Buns

Book Description

A cookbook on Nantucket, MA, including history, recipes and antedotes

... (more)

Nantucket's Bounty

Authors: Katie Moose

Date: December 2000

ISBN: 0966661052

Publisher: Conduit Press

Paperback

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Serves 6

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 tomatoes, chopped finely

• 1 pound fresh spinach

• 2 cloves garlic, minced

• 2 pounds Bay Scallops

• Juice of 1 lemon

• Puff pastry

• 1 egg, beaten

1. Preheat the oven to 425 degrees.

2. In a skillet heat the olive oil and butter. Quickly saute the tomatoes, spinach and garlic.

3. Stir in the scallops and lemon juice.

4. Roll out the pastry into six squares, each about 1/4-inch thick.

5. Spread the scallop mixture in the center of the pastry.

6. Dampen the edges of the pastry, fold over scallops and press to seal edges.

7. Place on a baking sheet and brush with the egg.

8. Bake in the oven for 25 minutes or until pastry is browned.

Lobster Cream Sauce

• 1/2 stick (1/4 cup) butter

• 1/4 cup flour

• 1 cup heavy cream

• 1/2 cup Sherry

• 1 pound lobster meat, cooked

1. Melt the butter in a saucepan.

2. Add the flour and stir in the cream and Sherry until thickened.

3. Fold in the lobster.

4. Serve with the scallops in puff pastry.

More From This Book:

1. Bay Scallops in Puff Pastry with Lobster Cream Sauce

2. Rice with Cranberries

3. Cranberry Buns

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