With your choice of cookie cutter and a smaller cookie cutter cut out 4 shapes of the larger cutter and use the smaller cutter to cut out the center of three of the larger shapes.
Egg wash all 4 of the cut pastries and stack them on top of one another with the full pastry on the bottom.
Bake the pastries in a 350-degree oven for 12 minutes.
Pat dry the scallops and add the bacon fat to a hot pan and sear the scallops to halfway cooked, 2 min per side or so.
Pull the scallops out to rest and go back in the hot pan with olive oil and caramelize the sliced mushrooms.
Add the shallots and cook until translucent.
Add wine and deglaze the pan.
Add the Jalapeno soup, Old Bay, tarragon, and lemon juice.
Bring to a boil and add the scallops back and cook for 3-5 minutes.
Fill the pastry bowl with the scallops and top with the remaining sauce.
Top with Gruyere and melt cheese in the oven or salamander.
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Ingredients
Directions
With your choice of cookie cutter and a smaller cookie cutter cut out 4 shapes of the larger cutter and use the smaller cutter to cut out the center of three of the larger shapes.
Egg wash all 4 of the cut pastries and stack them on top of one another with the full pastry on the bottom.
Bake the pastries in a 350-degree oven for 12 minutes.
Pat dry the scallops and add the bacon fat to a hot pan and sear the scallops to halfway cooked, 2 min per side or so.
Pull the scallops out to rest and go back in the hot pan with olive oil and caramelize the sliced mushrooms.
Add the shallots and cook until translucent.
Add wine and deglaze the pan.
Add the Jalapeno soup, Old Bay, tarragon, and lemon juice.
Bring to a boil and add the scallops back and cook for 3-5 minutes.
Fill the pastry bowl with the scallops and top with the remaining sauce.
Top with Gruyere and melt cheese in the oven or salamander.