Crème De Brie Treasure Chest

• 1 pkg. Puff pastry sheets
• 1 Egg for egg wash
• 1 pkg Alouette(R) Creme de Brie
• 2 tbsp. Vegetable oil
• 4 oz. Shrimp peeled and deveined
• 4 oz. Bay scallops
• 2 oz. Baby carrots
• 2 oz Pearl onions
• 2 oz. Brandy
• 2-4 oz. Milk or cream
• 2 Scallions 1/4 inch cut

1. Preheat oven to 425u0b0F.
2. Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet.
3. Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about 1/2 inch to create a lid.
4. Bake for 8-10 minutes until golden brown and completely risen.
5. Let cool to room temperature.
6. Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity.
7. Set aside.
8. In a large saute pan heat oil over medium high heat.
9. Saute scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy.
10. Reduce heat.
11. Add Alouette(R) Creme de Brie and milk or cream and bring to a simmer.
12. Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture.
13. Garnish with cut scallions and top with puff pastry lid. Serve immediately.

pastry sheets, egg, crueme, vegetable oil, shrimp, bay scallops, carrots, onions, brandy, milk, ubc

Taken from www.epicurious.com/recipes/member/views/creme-de-brie-treasure-chest-50156241 (may not work)