King Scallops with a Basket of Prawns

Serves: to serve 4

Prep Time: 5 Minutes

Cook Time: 45 Minutes

Ready In: 50 mins

4 oz - mushrooms

1 sprig - coriander

1 tablespoon - butter

6 oz - jumbo king prawns (uncooked)

1 heaped teaspoon - plain flour

3 tablespoons - white wine

1 tablespoon - calvados

3 tablespoons - crême fraîche

- salt & freshly ground black pepper

12 oz - puff pastry sheet

1 - egg

12 - king scallops

Peel and finely chop the mushrooms and chop the coriander. Cut the raw prawns into little bite-size chunks. In a hot pan, melt the butter and fry the mushrooms for 5 minutes to remove the water. Sir in the teaspoon of flour, pour over the white wine and stir, and place over a medium heat.
When the wine is steaming, add the prawns, Calvados, cream, salt and pepper and stir for 5 minutes to meld the flavours. Remove from the heat and add the chopped coriander.
Line the bottom of a baking sheet with greaseproof paper. Cut the puff pastry into squares about 8" (20cm) each side then place a large spoonful of mushroom/prawn mixture in the centre of each. Beat an egg then close your pastry parcel by bringing each corner to the centre with a slight overlap, brushing the joins with the beaten egg to seal them. Brush the tops of the pastry baskets with beaten egg and bake in a preheated moderate oven (Mk 4 - 350ºF - 180ºC) for 25 to 35 minutes.
Five minutes before the end of cooking the baskets. Place a knob of butter into a hot frying pan and, when melted, add the scallops. Quickly season with a little salt and pepper and sear for two minutes on each side. Serve the pastry baskets and scallops straight away with a fresh green salad.