Seafood En Croute

• 1 package (17.3 ounces) frozen puff pastry, thawed
• 4 salmon fillets (6 ounces each)
• 1/2 pound fresh sea or bay scallops, finely chopped
• 1/3 cup heavy whipping cream
• 2 green onions, chopped
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon minced fresh dill
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large egg white
• 1 large egg, beaten

1. On a lightly floured surface, roll each pastry sheet into a 12x10-in. rectangle. Cut each sheet into four 6x5-in. rectangles. Place a salmon fillet in the center of four rectangles.
2. In a small bowl, combine the scallops, cream, onions, parsley, dill, salt and pepper. In another bowl, beat egg white on medium speed until soft peaks form; fold into scallop mixture. Spoon about 1/2 cup over each salmon fillet.
3. Top each with a pastry rectangle and crimp to seal. With a small sharp knife, cut several slits in the top. Place in a greased 15x10x1-in. baking pan; brush with egg. Bake at 400u0b0 for 20-25 minutes or until a thermometer reads 160u0b0.

pastry, salmon, bay scallops, heavy whipping cream, green onions, parsley, dill, salt, pepper, egg white, egg

Taken from www.tasteofhome.com/recipes/seafood-en-croute/ (may not work)