Preparation:
Combine scallops and cornstarch toss to coat well and shake off excess saute over a high flame for 1-2 minutes, just until colored slightly reduce heat to low add lime juice, zest, parsley, salt, white pepper, and sour cream heat and stir for 2 minutes remove from heat and cool combine butter, salt, and 1/2 cup water in a saucepan, over a moderate flame bring just to a boil and remove from heat add flour and szechuan pepper return to stove heat and stir over a medium flame, until mixture pulls away from sides and forms a ball remove from heat and cool to room temperature beat in eggs, one at a time spoon into a pastry bag, with a large tip pipe into balls-equal to the number of portions shape with a spoon as necessary bake @ 425 degrees for 15-25 minutes, until puffed and golden on top and sides remove from oven and stab each with the point of a knife to allow steam to escape bake @ 425 degrees for 4-6 minutes, until dry remove from oven, cool on a wire rack warm filling over a low flame slice top from each puff fill with heated scallop mixture replace tops serve hot |
