Cheesy Bay Scallop Puff Pastry Shells: An Elegant Appetizer Recipe

These Cheesy Bay Scallop Puff Pastry Shells are the perfect appetizer for any occasion, from a casual get-together to a sophisticated dinner party. The flaky, buttery puff pastry provides a delightful contrast to the creamy, cheesy filling studded with sweet bay scallops. This recipe is surprisingly easy to make, yet it looks and tastes incredibly impressive. Get ready to wow your guests with this delightful culinary creation!

## Why You’ll Love This Recipe

* **Elegant and Impressive:** These puff pastry shells look like they came straight from a gourmet bakery.
* **Flavorful and Delicious:** The combination of bay scallops, cheese, and herbs creates a symphony of flavors.
* **Easy to Make:** Despite their elegant appearance, these appetizers are surprisingly simple to prepare.
* **Versatile:** Perfect for parties, holidays, or any special occasion.
* **Make-Ahead Friendly:** You can assemble the shells ahead of time and bake them just before serving.

## Ingredients You’ll Need

* **Puff Pastry:** 1 sheet (14.1 ounces) frozen puff pastry, thawed according to package directions.
* **Bay Scallops:** 1 pound fresh or frozen bay scallops, thawed if frozen and patted dry.
* **Butter:** 4 tablespoons unsalted butter.
* **Shallot:** 1 medium shallot, finely minced.
* **Garlic:** 2 cloves garlic, minced.
* **Dry White Wine:** 1/4 cup (such as Sauvignon Blanc or Pinot Grigio).
* **Heavy Cream:** 1/2 cup.
* **Gruyere Cheese:** 1/2 cup shredded Gruyere cheese.
* **Parmesan Cheese:** 1/4 cup grated Parmesan cheese.
* **Fresh Parsley:** 2 tablespoons chopped fresh parsley.
* **Fresh Chives:** 1 tablespoon chopped fresh chives.
* **Lemon Juice:** 1 teaspoon fresh lemon juice.
* **Salt:** To taste.
* **Black Pepper:** Freshly ground black pepper, to taste.
* **Egg Wash:** 1 large egg, beaten with 1 tablespoon water (optional, for extra golden color).

## Equipment You’ll Need

* Baking Sheet
* Parchment Paper
* 3-inch Round Cookie Cutter (or similar shape)
* Small Saucepan
* Mixing Bowls
* Whisk
* Pastry Brush (optional)

## Step-by-Step Instructions

### 1. Prepare the Puff Pastry

* Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
* Gently unfold the thawed puff pastry sheet on a lightly floured surface. If the pastry feels too soft or sticky, return it to the refrigerator for a few minutes to chill.
* Using a 3-inch round cookie cutter (or a shape of your choice), cut out as many circles as possible from the puff pastry sheet. You should get approximately 12-16 circles, depending on the size of your cutter and the thickness of the pastry.
* With half of the circles, use a smaller cookie cutter (about 1.5-2 inches) to cut out the center of each, creating rings. These rings will form the walls of the puff pastry shells.
* Place the solid circles on the prepared baking sheet. Gently brush the edges of the solid circles with egg wash (if using). This will help the rings adhere to the bases.
* Carefully place the rings on top of the solid circles, pressing them gently to secure. Brush the tops of the rings with egg wash (if using).

### 2. Bake the Puff Pastry Shells

* Bake the puff pastry shells for 12-15 minutes, or until they are puffed up, golden brown, and cooked through. Keep a close eye on them, as puff pastry can burn easily.
* Remove the baking sheet from the oven and let the puff pastry shells cool completely on the baking sheet.

### 3. Prepare the Bay Scallop Filling

* While the puff pastry shells are baking, prepare the bay scallop filling. In a small saucepan, melt the butter over medium heat.
* Add the minced shallot and cook for 2-3 minutes, or until softened and translucent. Be careful not to brown the shallot.
* Add the minced garlic and cook for another minute, or until fragrant.
* Add the bay scallops to the saucepan and cook for 3-5 minutes, or until they are opaque and cooked through. Be careful not to overcook the scallops, as they can become rubbery.
* Pour in the dry white wine and let it simmer for 1-2 minutes, allowing the alcohol to evaporate.
* Stir in the heavy cream, Gruyere cheese, and Parmesan cheese. Reduce the heat to low and cook, stirring constantly, until the cheese is melted and the sauce is smooth and creamy.
* Stir in the chopped fresh parsley, chopped fresh chives, and lemon juice. Season with salt and freshly ground black pepper to taste.

### 4. Assemble and Serve

* Once the puff pastry shells have cooled completely, carefully spoon the bay scallop filling into each shell, filling them to the top.
* You can serve the Cheesy Bay Scallop Puff Pastry Shells immediately, or you can keep them warm in a low oven (200°F/95°C) for up to 30 minutes.
* Garnish with extra chopped fresh parsley or chives, if desired. Serve warm and enjoy!

## Tips for Success

* **Thaw the Puff Pastry Properly:** Allow the puff pastry to thaw completely in the refrigerator according to the package directions. This will ensure that it puffs up properly during baking.
* **Keep the Puff Pastry Cold:** Puff pastry is easier to work with when it’s cold. If the pastry becomes too soft or sticky, return it to the refrigerator for a few minutes to chill.
* **Don’t Overcrowd the Baking Sheet:** Bake the puff pastry shells in a single layer to ensure even browning.
* **Don’t Overcook the Scallops:** Bay scallops cook quickly, so be careful not to overcook them. Overcooked scallops will be rubbery and tough.
* **Adjust the Seasoning:** Taste the bay scallop filling and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to suit your taste.
* **Get Creative with the Cheese:** Feel free to experiment with different types of cheese in the filling. Fontina, Asiago, or Mozzarella would all be delicious additions.
* **Make it Gluten-Free:** You can substitute gluten-free puff pastry for regular puff pastry to make this recipe gluten-free. Be sure to check the ingredients list to ensure that all other ingredients are also gluten-free.

## Variations and Substitutions

* **Shrimp:** Substitute shrimp for the bay scallops. Use small or medium shrimp and cook them until they are pink and opaque.
* **Crabmeat:** Use lump crabmeat for a luxurious twist. Add the crabmeat to the filling at the very end, just before serving, to avoid overcooking it.
* **Mushrooms:** Add sautéed mushrooms to the filling for an earthy flavor. Use cremini, shiitake, or oyster mushrooms.
* **Spinach:** Add wilted spinach to the filling for a healthy boost. Squeeze out any excess moisture from the spinach before adding it to the filling.
* **Different Herbs:** Experiment with different herbs in the filling. Thyme, dill, or oregano would all be delicious additions.
* **Spicy Kick:** Add a pinch of red pepper flakes to the filling for a spicy kick.
* **Individual Tart Shells:** If you cannot find or prefer not to use puff pastry, you can use mini tart shells. Blind bake the tart shells before adding the filling and baking briefly.

## Make-Ahead Instructions

* You can prepare the puff pastry shells up to 2 days in advance. Store them in an airtight container at room temperature.
* You can prepare the bay scallop filling up to 1 day in advance. Store it in an airtight container in the refrigerator. Reheat the filling gently before filling the puff pastry shells.
* You can assemble the puff pastry shells and filling up to 2 hours in advance. Cover them loosely with plastic wrap and store them in the refrigerator. Bake them in a preheated oven at 350°F (175°C) for 10-12 minutes, or until heated through.

## Serving Suggestions

* Serve these Cheesy Bay Scallop Puff Pastry Shells as an appetizer at your next party or dinner gathering.
* They also make a delicious light lunch or brunch option.
* Serve them with a side of mixed greens or a simple salad.
* Pair them with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.

## Nutritional Information (per serving, approximately)

* Calories: 250-300
* Fat: 15-20g
* Saturated Fat: 8-12g
* Cholesterol: 80-100mg
* Sodium: 300-400mg
* Carbohydrates: 15-20g
* Fiber: 1-2g
* Sugar: 2-4g
* Protein: 10-15g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

## Storing Leftovers

* Store leftover Cheesy Bay Scallop Puff Pastry Shells in an airtight container in the refrigerator for up to 2 days.
* Reheat them in a preheated oven at 350°F (175°C) for 8-10 minutes, or until heated through. You can also reheat them in the microwave, but the puff pastry may become soggy.

## Recipe Card

**Cheesy Bay Scallop Puff Pastry Shells**

**Yields:** 12-16 servings
**Prep time:** 30 minutes
**Cook time:** 15 minutes

**Ingredients:**

* 1 sheet (14.1 ounces) frozen puff pastry, thawed
* 1 pound bay scallops, fresh or frozen, thawed
* 4 tablespoons unsalted butter
* 1 medium shallot, minced
* 2 cloves garlic, minced
* 1/4 cup dry white wine
* 1/2 cup heavy cream
* 1/2 cup shredded Gruyere cheese
* 1/4 cup grated Parmesan cheese
* 2 tablespoons chopped fresh parsley
* 1 tablespoon chopped fresh chives
* 1 teaspoon fresh lemon juice
* Salt and pepper to taste
* 1 egg, beaten with 1 tablespoon water (optional)

**Equipment**

* Baking sheet
* Parchment paper
* 3-inch round cookie cutter
* Small saucepan
* Mixing bowls
* Whisk
* Pastry brush (optional)

**Instructions**

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Cut out circles from puff pastry using a 3-inch cookie cutter. Cut out centers from half the circles to create rings.
3. Place solid circles on the baking sheet. Brush with egg wash (optional). Top with rings, pressing gently. Brush rings with egg wash (optional).
4. Bake for 12-15 minutes, or until golden brown. Let cool completely.
5. Melt butter in a saucepan over medium heat. Add shallot and cook until softened. Add garlic and cook until fragrant.
6. Add bay scallops and cook until opaque. Pour in white wine and simmer for 1-2 minutes.
7. Stir in heavy cream, Gruyere cheese, and Parmesan cheese. Reduce heat to low and cook until cheese is melted and smooth.
8. Stir in parsley, chives, and lemon juice. Season with salt and pepper.
9. Spoon filling into puff pastry shells.
10. Serve immediately or keep warm in a low oven.

Enjoy your delicious Cheesy Bay Scallop Puff Pastry Shells! This recipe is sure to impress your friends and family with its elegant presentation and exquisite flavor. Bon appétit!

## Final Thoughts

These Cheesy Bay Scallop Puff Pastry Shells are a truly special appetizer that will elevate any occasion. The combination of flaky puff pastry, creamy cheese, and sweet bay scallops is simply irresistible. With a little bit of effort, you can create a dish that looks and tastes like it came straight from a gourmet restaurant. So, gather your ingredients, follow the instructions, and get ready to impress with this delightful recipe! Your guests will be raving about these elegant and delicious appetizers long after the party is over.

If you try this recipe, be sure to leave a comment and let me know how it turned out! I’d love to hear your feedback and see your creations. Happy baking!