Creamy Prawn and Scallop Pots

  1. Bring wine to the boil in a frying pan, and simmer until reduced by half.
  2. Stir in the Philly* and stock mixture until smooth.
  3. Add the prawns, scallops, spring onions and garlic to the pan.
  4. Simmer 5 minutes or until thickened.
  5. Stir through the parsley and spoon into 4 x 1 cup capacity ovenproof ramekins.
  6. Cut 4 rounds or squares from the pastry to fit the top of the dish, allowing an extra 2cm to overhang.
  7. Cut a small hole in each piece of pastry using a round pastry cutter.
  8. Lay over each ramekin.
  9. Brush with milk and bake at 200 degrees C for 15-20 minutes until golden.
  10. Serve with crisp salad and bread.

white wine, cream cheese, chicken, green prawn cutlets, scallops, spring onions, garlic, parsley, pastry, milk, green salad

Taken from www.kraftrecipes.com/recipes/creamy-prawn-scallop-pots-104263.aspx (may not work)

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