Citrus Scallop Puffs

Course : Seafoods
Serves: 16
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3/4 pound scallops
1 teaspoon cornstarch
1 teaspoon fresh lime juice
1/4 teaspoon lime zest
2 tablespoons parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
3 tablespoons sour cream
1/4 cup unsalted butter
2/3 cup flour
1/4 teaspoon ground szechuan peppercorn
2 large egg

Preparation / Directions:

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


Nutritional Information:

78 Calories (kcal); 4g Total Fat; (49% calories from fat); 5g Protein; 5g Carbohydrate; 39mg Cholesterol; 110mg Sodium

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