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Home Spring 2011 Nantucket’s Bounty, Cooking with Regional Favorites

By Katie Moose

In this simple, easy to read cookbook, a descendent of one of Nantucket’s oldest families shares some great recipes from the island’s cultural melting pot spiced up with fascinating historic snippets about one of America’s most famous islands.

Bay Scallops in Puff Pastry With Lobster Cream Sauce

  • 2 pounds bay scallops
  • 1 pound fresh spinach
  • 2 tomatoes, chopped finely
  • 2 cloves garlic, minced
  • Juice of one lemon
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • Puff pastry (six squares)
  • 1 egg, beaten

Preheat oven to 425°. In a skillet, heat the olive oil and butter. Quickly sauté the tomatoes, spinach, and garlic. Stir in the scallops and lemon juice. Roll out the layers of puff pastry into eight squares, each about ¼” thick. (You will have two extra squares of puff pastry from the package which can be frozen for future use. You only need six squares for this recipe.) Spread the scallop mixture in the center of the pastry. Dampen the edges of the pastry, fold over scallops, and press to seal edges. Place on baking sheet and brush with the egg. Bake in the oven for 25 minutes or until pastry is browned.

Lobster Cream Sauce

  • 1 pound lobster meat, chopped to bite-size pieces
  • 1 cup heavy cream
  • ¼ cup flour
  • ½ stick butter
  • ½ cup sherry

Melt the butter in a saucepan. Add the flour, stir in the cream, and then add the sherry. Cook until thickened. Fold in the lobster meat. Serve over the scallops in puff pastry. Serves six.

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