Scallop Wellingtons | Who doesn’t love a good scallop? We know we do. Heck, we eat them by the boat load. But sometimes just searing them bores the taste buds, so we wanted to prepare scallops in a whole new way. A way in which you’ve never seen before – in a wellington.
Move over Gordon Ramsey.
In this recipe, we flash sear our favorite rotund mollusks before we bathe them in dijon and wrap them in puff pastry. But that’s not all. We toss in a softened mushroom duxelle and imported prosciutto, and coat it all in a spiced cream mix to make for a golden, crispy crust. But what would a wellington be without a sour cream sauce and a soft carrot puree? Read on to find out.
* You can make the carrot spread in advance and keep it warm on the slow top.
* Serve these right away while they're warm.
- Butter - ½ tablespoon
- Carrots - 4 carrots (about 1½ cups), thinly sliced
- Cream - 1 cup
- Sour Cream - 2 tablespoons
- Roasted Garlic - 2 teaspoons
- Coriander Seeds - 2 tablespoons, toasted
- Tumeric - ¼ teaspoon
- Nutmeg - ¼ teaspoon
- White Pepper - ¼ teaspoon
- Sugar - ¼ teaspoon
- Salt - ¾ teaspoon
- Canola Oil - 1 tablespoon
- Butter - 2 tablespoons
- Scallops - 8, medium (about 0.3 ounces)
- Crescent Rolls - 8 ounces (8 triangles / 2 small Pillsbury cans)
- Apple Cider Vinegar - 2 tablespoons
- Baby Bella Mushrooms - 10 mushrooms (about 2 cups), thinly sliced
- Prosciutto - 3 large paper-thin slices
- Dijon Mustard - 2 tablespoons
- Red Beets - canned, thinly sliced, garnish, optional
- Parsley - ½ cup, torn, garnish, optional
- Salt - ¼ teaspoon
- Sour Cream - 2 tablespoon
- Dijon Mustard - 2 tablespoons
- Sauvignon Blanc - 2 tablespoons
- Shallot - 1, large, finely minced
- Roasted Garlic - 2 teaspoons
- Lemon Juice - 2 teaspoons
- Sugar - ½ teaspoon
- Salt - ½ teaspoon
- Cast-Iron Pan - large
- Sheet Pan - lined with tin foil
- Rubber Spatula
- Peel your carrots and trash the ends.
- Slice them crosswise into ¼ inch thick rounds.
- Then get all your spices together.
- Fill your saucepan with a couple inches of water, salt it heavily, and bring the water to a boil.
- Then toss the carrots into the boiling water and cook them under they're very soft and fork tender - about 12 minutes.
- Drain them, then toss them hot directly into the food processor.
- Toss the butter in there too while the carrots are hot.
- While the carrots are cooking away, add the cream to the saucepan with the coriander seeds and the tumeric, nutmeg, white pepper and ¼ teaspoon of the salt.
- Bring the cream to a simmer, reduce the heat to medium, and simmer until the cream is reduced by a quarter - about 15 minutes.
- Then strain the cream mix into a small bowl and set it aside.
- Toss the sour cream, roasted garlic, sugar and the rest of the salt into the processor with the carrots.
- Turn the machine on for 10 seconds to get everything mixed together. Stop the machine, scrape down the sides, and process for another 10 seconds.
- Now turn the machine on and slowly add about 4 tablespoons of the cream mix - 1 tablespoon at a time - until it's nice and creamy like this,
- Set the extra cream aside.We are going to use it for the Wellingtons.
- Season to taste with sugar and salt. Well done. Scrape the spread into a small saucepan, cover it, and set it aside in a warm place.
- Preheat your oven to 375 degrees. Put the rack in the middle.
- Rinse off your scallops and remove any side muscles that are still attached. You don't want those.
- Then pat them as dry as possible with paper towels.
- Clean the tops of your mushrooms with a damp paper towel and trash the stems.
- Halve each mushroom and then thinly slice each half like this,
- Layout your prosciutto slices and cut them into ½ inch wide strips.
- Keep the crescent rolls in the fridge until you sear the scallops (we want to keep them cold here so they don't soften on you).
- Add ½ tablespoon of the butter to the cast-iron and get it hot over medium heat.
- Toss in the mushrooms with a big pinch of salt and give it a stir.
- Go ahead and saute the mushrooms for about 6 minutes until most of the liquid has released and evaporated.
- Then deglaze the pan with the cider vinegar, give it a stir, and cook for about another 3 more minutes until all the liquid is gone and the mushrooms seem dry(this is important - the mushrooms need to lose moisture or else they'll get the pastry all soggy).
- Pour the mushrooms out on a paper towel to dry.
- Now wipe the cast-iron clean, add the oil and rest of the butter, and put the pan over medium-high heat and let it get hot until the butter is barely audible.
- One by one, lay each scallop in the hot pan and sear them for just 1 minute on one side (that's right, don't flip them and cook for just 1 minute).
- Remove them to a paper towel too, pat them dry again, and let them cool for 5 minutes. Season them with a pinch of salt.
- Set the cast-iron aside with all the fat in it. We'll use it for the sour cream sauce.
- Now let's assemble these guys. Start by brushing a thin layer of dijon over each scallop.
- Now working quickly, roll out the crescent rolls onto a tin foil-lined sheet pan.
- To the fat side of a crescent triangle, spoon on just a tiny spoonful of the mushrooms. Press them down with the back of a spoon.
- Lay on scallop, then top it with a slice of the prosciutto and tuck it under.
- Now let's seal them up. Take the crescent's pointy end and pull it tight up over the scallop. Tuck it under the fat side of the triangle.
- Then seal the short, open sides by pulling up the bottom dough to the top and pressing down (make sure you completely enclose the scallop).
- Flip the scallop seam-side down and pop it in the fridge so it stays firm.
- Repeat the whole process with the remaining scallops, tossing each one in the fridge after you complete it.
- Set the remaining mushrooms aside - we'll use these for the sour cream sauce (you should have at least ½ cup left).
- When you're ready to cook them, grab a fork and make just a few holes in the top so steam can escape.
- Remember that reserved cream from the carrot spread? Brush a thin layer of it over the entire surface of each wellington. Just a thin layer.
- Space all the wellingtons evenly apart on the sheet pan, pop it in the oven, and bake it until they're all golden brown - about 12 minutes.
- Take the pan out and set them aside in a warm place.
- Knock out the sour cream sauce as the wellingtons are baking. Start by finely mincing your shallot.
- Get all your other ingredients together.
- Grab the cast-iron used for the scallops. Reheat the fat over medium heat. Let it get hot again.
- When it's hot & bubbly, toss in the last of the mushrooms, shallot, sugar and salt.
- Give it a stir and saute for about 3 minutes until the shallots have softened.
- Stir in the garlic and let it cook for just 30 more seconds.
- Then deglaze the pan with the white wine and scrape up the brown bits from the pan (aka fond). Let it reduce for just 1 minute.
- Then add the chicken stock, bring it all to a simmer, and reduce at a rapid simmer for about 6 minutes until it starts to thicken.
- Then take the pan off the heat and stir in the sour cream, dijon and lemon juice. Season to taste and that's all she wrote! Set the pan aside off the heat.
- Spoon a small portion of the carrot spread down the center of a plate.
- Then slice a wellington in half and lay it on top.
- Spoon some of the sour cream sauce over each half.
- Garnish with the beets and torn parsley, and you've made a masterpiece!
* We don't want the sour cream to separate, so make sure to take the cast-iron off the heat before you add it to the pan.
* Moisture is the enemy of Wellingtons! So make sure all your stuffed parts are as dry as possible before you wrap them up.
* It's important to serve these right away while they're warm. Scallops will cool quickly on you.
* This is a fancy little dinner party recipe definitely worth trying. And guess what? You can make it even more decadent by doing this: Scallopy Brine.
If you’ve read this far, then you need to check out Cedar Plank Halibut Wellington and Scallop Snowman.
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