Seafood Patty Shells

PUFF PASTRY SHELLS

Steps:

• Beat egg and water together in a small bowl.
• Cut two rounds from each sheet of puff pastry using a 3-inch round cutter, forming 8 circles. Use a 2 1/2-inch round cutter to cut through 4 of the rounds. Place entire cut round on top of an un-cut round. Brush each with egg mixture.
• Bake in the preheated oven until puffed and golden, 20 to 25 minutes.

CREAMY SEAFOOD-STUFFED SHELLS

Steps:

• Cook pasta according to package directions. , Meanwhile, in a small skillet, saute green pepper and onion in 1 teaspoon butter until tender; set aside., In a large bowl, combine crab, shrimp, egg, mozzarella cheese, mayonnaise, 2 tablespoons milk, 1 teaspoon seafood seasoning, pepper and green pepper mixture., Preheat oven to 350°. Drain and rinse pasta; stuff each shell with 1 rounded tablespoon of seafood mixture. Place in a greased 13x9-in. baking dish. , In a small saucepan, melt remaining butter over medium heat. Whisk in flour and coarsely ground pepper; gradually whisk in remaining milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese., Pour over stuffed shells. Sprinkle with remaining seafood seasoning. Bake, uncovered, 30-35 minutes or until bubbly.

SEAFOOD & CREAM CHEESE STUFFED SHELLS

Steps:

• Cook pasta according to package directions; drain and rinse in cold water. Cool to room temperature., In a large bowl, combine the cream cheese, mayonnaise, sugar, lemon juice, salt, pepper and cayenne. Gently stir in the crab, shrimp and onions. Stuff shells, about 2 tablespoons in each. Cover and refrigerate for at least 1 hour.

PATTY SHELLS

Steps:

• Crumble butter, salt, and flour together.
• Slowly add milk and form into ball.
• Roll out 1/8" thick.
• Cut into circles and put in muffin tins.
• Prick with fork.
• Bake 325F for 15 minute.

SEAFOOD PATTY SHELLS

Steps:

• In a pan, melt butter and cook leek and onion. Sprinkle with flour and cook 1 min, stirring.
• Add white wine and cook until sauce begins to thicken.
• Add hot milk, cream and chicken base and simmer over low heat until sauce thickens.
• Add peas, scallops and shrimp and cook 2 min or until scallops are cooked. Stir in salt, pepper and dill.
• Fill patty shells with seafood sauce.

CHEESY BAY SCALLOP PUFF PASTRY SHELLS

Steps:

• Preheat the oven to 380 degrees F (193 degrees C). Place pastry shells on a baking sheet.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While pastry shells are baking, melt 1 tablespoon butter in a medium-sized skillet over medium-high heat. Add scallops and saute quickly on both sides until browned, 3 to 5 minutes; do not overcook. Remove from skillet and set aside.
• Reduce heat to medium and melt remaining butter in the skillet. Add mushrooms and shallots and cook until just tender, 3 to 5 minutes.
• Whisk half-and-half and flour together in a bowl and add to the skillet with the mushroom mixture, whisking until smooth and thickened, about 5 minutes. Whisk wine, sherry, lemon juice, and mustard into the cream sauce. Stir in Parmesan cheese, tarragon, and black pepper. Add cooked scallops to the sauce in the skillet, stir, and reheat briefly, 1 to 3 minutes.
• Remove pastry shells from oven and cut off tops. Fill with cheesy scallops.