Seared Scallops and Shitakes over Puff Pastry Pillows
Taking the rush out of a busy day begins with the comforting, slow-paced preparation of Seared Scallops and Shitakes over Puff Pastry Pillows, cooking each component with slow-paced care to ensure a relaxed rhythm in the kitchen, which fosters warm culinary anticipation and makes cooking a relaxed, joyful expression of care. Searing the seasoned proteins in a hot skillet initiates the Maillard reaction, caramelizing surface amino acids and locking in natural juices before cooking through. This stunning dish serves as a refined centerpiece for a party of eight, offering a quiet luxury dining experience that turns a simple dinner into a memorable estate gathering.
Seared Scallops and Shiitakes over Puff Pastry Pillows Perfectly seared scallops are caramelized and golden on the outside and tender and just translucent on the inside. Paired with seared shitake mushrooms and a creamy sauce, it' s a bit of heaven for your mouth!
Seared Scallops and Shitakes over Puff Pastry Pillows
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 pound fresh shitake mushrooms, stems removed, about 4 cups
- 12 large diver scallops
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 2 tablespoons sherry
- ¼ cup heavy cream
- 2 tablespoons chopped flat leaf parsley
- 2 tablespoons fresh basil, cut into chiffonade
Instructions
- Preheat the oven to 400°. Roll out the pastry dough to a 11 by 8-inch rectangle. Cut the sheet into 6 squares.
- Place the squares onto a baking sheet lined with parchment paper (or Silpat®). Bake the pillows until puffed and golden, about 8 to 10 minutes. Remove from the oven and set aside.
- Seared Scallops Melt butter and olive oil in a skillet over medium high heat. Place the mushrooms into the pan and cook until golden, about 5 minutes. Season both sides of the scallops with salt and pepper. Move the mushrooms to the side of the pan to create a space for the scallops. Sear on one side until browned, about 1 minute. Turn and sear on the second side, about 1 minute more.
- Reduce the heat to medium. Pour in the sherry and simmer until most of the liquid disappears. Pour in the cream and stir to coat the mushrooms and scallops.
- Place one of the pastry pillows onto a small plate. Spoon the scallops and mushrooms over the top. Sprinkle with chopped parsley and basil chiffonade.
The Heart of the Table
The inviting aromas of roasted garlic and fresh herbs and toasted spices and warm pepper and the warm sight of this fresh shellfish pull guests toward the table. Passing this warm dish brings us closer.
The Art of the Host
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a teardrop weighted stainless steel bar spoon with a twisted stem
- a heavy-gauge tri-ply stainless steel shallow sauté pan
- a platinum-grade non-stick silicone baking mat for consistent heat conduction
- a pair of professional-grade stainless steel locking kitchen tongs
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
Neighborly Grace
- THE PRESENTATION: Arrange the dish elegantly in a pre-warmed, shallow cast-iron skillet resting on a thick cutting board of salvaged cherrywood. The dark iron provides a striking contrast to the vibrant colors of the dish, while keeping it sizzling and hot throughout the meal. Drape a runner of French raw linen in a muted oat hue beneath the board, allowing the natural, rumpled texture to offset the polished silverware. Finish the table setting with organic, hand-glazed side bowls and natural linen napkins bound with leather cords.
- THE POUR: To enhance the sweet, meaty characteristics of the Seared Scallops and Shitakes over Puff Pastry Pillows, we suggest pairing it with a dry, mineral-forward Provence Rosé or a lightly oaked Monterey County Chardonnay. The pairing delivers notes of wild strawberry, stone fruit, and hints of toasted hazelnut that pair beautifully with the rich textures of the seafood. Serve at 48°F in a standard stemmed white wine glass. For a non-alcoholic choice, offer a chilled, sparkling elderflower-pomegranate pressé, served at 40°F in a crystal coupe glass. Its tart red fruit and elegant floral sweetness balance the natural richness of the fish and shellfish.
- THE VIBE: Create an airy, sun-kissed atmosphere on a covered veranda, where the natural afternoon light is filtered through lush palms and climbing bougainvillea. Let the background fill with the gentle, rhythmic sounds of Brazilian bossa nova—featuring the classical guitar and soft vocals of João Gilberto or Stan Getz—setting a sophisticated yet easygoing tempo. Keep the table setting light and open, allowing the sea breeze to cool the space while guests share laughter. Light a few citrus-scented candles as the sun begins to set, casting a warm amber glow over the gathering.