Scallop Normandy

• 4 large apples or 8 small apples
• 24 fresh scallops
• 1 sheet puff pastry
• 50 g butter
• 1 tablespoon parsley, chopped
• 1/2 lemon, juice and zest of
• 1/2 glass white wine
• 100 ml cream
• salt & pepper

1. Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops.
2. Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley.
3. Check the seasoning and spoon the filling into the apple cases.
4. Place onto a baking tray.
5. Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
6. Brush with milk and egg wash and place onto the baking tray.
7. Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
8. Serve the apples alongside the pastry crouton with a crisp green salad.

apples, fresh scallops, pastry, butter, parsley, lemon, glass white wine, cream, salt

Taken from www.food.com/recipe/scallop-normandy-2854 (may not work)