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Antoine Bouterin's Napoleon Of Sea Scallops

Antoine Bouterin's Napoleon Of Sea Scallops
Sunday March 7, 2004
The napoleon pastry is crisp and light because you dry it in the oven after it has baked. Frozen puff pastry makes this recipe very easy to make.

Makes 4 appetizer servings

1 sheet frozen pastry, thawed and cut into four 4 by 3-inch rectangles and sixteen 3 by ¼ inch julienne strips
Egg wash made with 1 large egg lightly beaten with 1 teaspoon water
12 medium sea scallops
1 large tomato cut into one-inch slices
6 asparagus spears cooked al dente
2 tablespoons corn or peanut oil
1 large onion cut in half and thinly sliced
1 tablespoon minced scallions, white and tender green parts
2 tablespoons minced fresh parsley
2 cloves garlic, thinly sliced
Salt and pepper to taste

Preheat the oven to 400 degrees F. Place puff pastry rectangles on a lightly buttered baking sheet and brush with egg wash. Decorate the tops with the strips and brush again. Bake 15 minutes.
Slice each rectangle horizontally into 3 layers and discard the center layer. Return the top and bottom layers to the oven until crisp and dry, about 5 minutes.
Over high heat sauté sea scallops seasoned with salt and pepper, saute for 1 minute on each side. Add asparagus, tomato, scallions, garlic and sauté for another minute. Arrange the 4 bottom pastry layers on individual plates. Spoon the sautéed vegetables generously over each, and cover with the top layer.