Follow these steps for perfect results
puff pastry shells
prepared, defrosted
unsalted butter
cold, cut into tablespoons
shallots
minced
garlic
minced
oysters
drained, liquor reserved
crawfish tails
sea scallops
Essence
white Bordeaux
cognac
fish stock
salt
cayenne
tomatoes
peeled, seeded, finely diced
green onions
thinly sliced
fresh parsley leaves
minced, plus chopped for garnish
fresh tarragon leaves
minced
fresh chives
garnish
Preheat the oven to 400 degrees F.
Place the puff pastry shells on an ungreased baking sheet.
Bake until golden brown, 15 to 20 minutes.
Remove the tops, pull out any uncooked pastry and discard.
Return the shells and tops to the oven and bake for 2 minutes.
Remove and let rest.
In a large skillet or saute pan, melt 2 tablespoons of butter over medium heat.
Add the shallots and garlic, and cook, stirring, until soft, 2 minutes.
Add the oysters and their liquid, crawfish tails, scallops and Essence and cook, stirring, until the oysters curl and the scallops turn opaque, 3 to 4 minutes.
Remove the seafood with a slotted spoon to a bowl.
Add the white Bordeaux and cognac and bring to a boil.
Cook until reduced by 1/2.
Add the fish stock, salt, and cayenne, and cook until reduced by 1/2.
Reduce the heat to medium-low.
Stir in the diced tomatoes and cook for 1 minute.
Whisk in the remaining 6 tablespoons of butter 1 tablespoon at a time, adding the next piece before the previous one is completely incorporated, being careful not to let the sauce get too hot and break.
Add the green onions, parsley, and tarragon and stir.
Return the seafood and any accumulated juices to the pan and cook, stirring until heated through.
Remove from the heat and adjust the seasoning, to taste.
Place 1 puff pastry shell on each of 6 medium plates.
Divide the seafood sauce among the pastries and arrange the pastry lid on top of each.
Garnish each plate with 2 chives and sprinkle chopped parsley around the sides.
Serve immediately.
Expert advice for the best results
Make sure not to overcook the seafood.
Taste and adjust the seasoning as needed.
Use high-quality puff pastry for best results.
Everything you need to know before you start
20 minutes
The sauce can be made ahead of time and reheated.
Garnish with fresh herbs for a visually appealing presentation.
Serve with a side salad.
Pair with a crisp Sauvignon Blanc.
Discover the story behind this recipe
A classic New Orleans dish often served on special occasions.
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