• Ingredients: 15
  • Serves: 8

Puff pastry turnovers with shrimp, scallops and spinach with 17 1/4-ounce package frozen puff pastry , thawed, uncooked large shrimp, peeled, deveined, sea scallops, halved horizontally.


  • 1 17 1/4-ounce package frozen puff pastry , thawed
  • 16 uncooked large shrimp, peeled, deveined
  • 8 sea scallops, halved horizontally



  • 1 bunch chives, chopped

For brioche toasts

  • *available at some specialty foods shops and by mail order from American Spoon Foods, tel. 222-5886
  • **available at specialty foods and cheese shops and by mail order from Maytag Dairy Farms, tel. 247-2458


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes.

    For this step you will need

  2. Step 2 Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach.
  3. Step 3 Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square.
  4. Step 4 Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle.

    For this step you will need

  5. Step 5 Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.

    For this step you will need

  6. Step 6 Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer.