Seafood And Asparagus Bread Rings Recipe

About this recipe

A delightful pescatarian dinner featuring tender shrimp and scallops paired with fresh asparagus and creamy mustard sauce, all served in warm, golden bread rings. Perfect for a satisfying yet elegant meal.

Ingredients

• 300G Picard Msc Scallops With Tomato & Rosemary
• 125G Daylesford Organic Brandy Butter
• 100 G Jumbo Garlic 100g
• 1 Kg Caputo Cuor Di Cerali, 1Kg
• - Kerrymaid UHT Whipping Cream
• - Sunita Lemon Juice Organic
• - Fine Food Specialist Green Asparagus
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Jus Rol Puff Pastry Squares-1x5.2kg
• 85G Oriental Hot Mustard Powder, 85G
• - Tata Salt

Instructions

1. 1. Preheat the oven to 350°F (175°C).
2. 2. Unroll the puff pastry and cut it into strips. Twist two strips together and form into a ring, pinching the edges to seal. Repeat with the remaining pastry strips. Place the rings on an ungreased baking sheet and bake for 15 to 20 minutes, or until golden brown. Keep warm.
3. 3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 minced garlic clove and sauté for 1 minute until fragrant.
4. 4. Add 1 pound of scallops and 1/2 pound of shrimp to the skillet. Cook for 3-4 minutes, stirring occasionally, until the seafood is opaque and cooked through. Remove from the skillet and set aside.
5. 5. In the same skillet, whisk together 1/4 cup of flour and 1 teaspoon of dry mustard. Gradually add 3/4 cup of whipping cream and 1 tablespoon of lemon juice, stirring constantly to create a smooth sauce. Cook for 2-3 minutes until thickened.
6. 6. Add 1 cup of chopped fresh asparagus and 1/2 cup of diced red bell pepper to the sauce. Cook for 3-4 minutes until the vegetables are tender.
7. 7. Return the cooked scallops and shrimp to the skillet. Stir to coat them in the sauce and heat through for 1-2 minutes. Season with 1/4 teaspoon of salt.
8. 8. To serve, place the warm bread rings on plates and spoon the seafood and vegetable mixture into the center of each ring. Serve immediately.