Scallops in Pastry Shells
- For the scallops
- 1 package Filo dough
- 1 tablespoon clarified butter
- 12 Scallop (with Coraille)
- 4 tablespoons finely chopped parsley
- freshly ground peppers
- 20 grams melted butter
- 200 grams Crème fraiche
- 1 lemon (juiced)
- For baking
- 1 Muffin tin (with 12 wells)
Preheat the oven to 200°C (approximately 400°F). Cut the filo pastry into 24 squares about 7 x 7 cm (approximately 3 x 3 inches) and brush with melted butter. Place 2 squares into each well of a greased muffin tin. Bake in the preheated oven for 5-8 minutes, until golden brown, watching carefully to prevent burning.
Carefully remove the pastry shells from the muffin tin and allow to cool. Mix the sour cream with lemon juice, 3 tablespoons parsley and season with salt and pepper. Place a dollop of the mixture into each pastry shell.
Heat the clarified butter in a pan and fry the scallops on both sides over high heat. Season with salt, pepper and the remaining parsley and place on top of the cream fraiche in each pastry. Arrange on a large plate and serve immediately.