Scallop En Croûte Recipe

Prepare the Filling

In a skillet, heat the olive oil and butter over medium heat. Add the chanterelle mushrooms and sauté until golden brown, about 5 minutes. Add the sweet corn and cook for another 2 minutes. Pour in the vermouth and let it simmer until reduced by half. Season with salt, pepper, and marjoram. Remove from heat and let cool.

Prepare the Scallops

Pat the scallops dry with a paper towel and season with salt and pepper. In a separate pan, quickly sear the scallops in a little olive oil for about 1-2 minutes on each side until golden. They should be undercooked as they will cook further in the oven. Let them cool slightly.

Assemble the Dish

Roll out the puff pastry on a floured surface. Cut into squares large enough to wrap around each scallop. Place a spoonful of the filling in the center of each pastry square, top with a scallop, and fold the pastry over to enclose. Seal the edges using a fork.

Egg Wash

Beat the egg and brush it over the top of each pastry. This will give it a nice golden color when baked.

Bake the Scallops

Preheat the oven to 200°C (400°F). Place the wrapped scallops on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the pastry is golden and crispy.

Serve

Remove from the oven and let cool slightly before serving. Enjoy your Scallop en Croûte with a drizzle of olive oil and a sprinkle of fresh marjoram, if desired.