Cooking Instructions

Follow these steps for perfect results

Ingredients

0/18 checked
6
servings
6 unit

puff pastry shells

prepared, defrosted

1 stick

unsalted butter

cold, cut into tablespoons

0.25 cup

shallots

minced

1 tsp

garlic

minced

1 pint

oysters

drained, liquor reserved

0.5 pound

crawfish tails

0.5 pound

sea scallops

2 tsp

Essence

0.75 cup

white Bordeaux

2 tbsp

cognac

1 cup

fish stock

0.5 tsp

salt

0.25 tsp

cayenne

1 cup

tomatoes

peeled, seeded, finely diced

0.25 cup

green onions

thinly sliced

2 tsp

fresh parsley leaves

minced, plus chopped for garnish

1.5 tsp

fresh tarragon leaves

minced

12 unit

fresh chives

garnish

Step 1
~3 min

Preheat the oven to 400 degrees F.

Step 2
~3 min

Place the puff pastry shells on an ungreased baking sheet.

Step 3
~3 min

Bake until golden brown, 15 to 20 minutes.

Step 4
~3 min

Remove the tops, pull out any uncooked pastry and discard.

Step 5
~3 min

Return the shells and tops to the oven and bake for 2 minutes.

Step 6
~3 min

Remove and let rest.

Step 7
~3 min

In a large skillet or saute pan, melt 2 tablespoons of butter over medium heat.

Step 8
~3 min

Add the shallots and garlic, and cook, stirring, until soft, 2 minutes.

Step 9
~3 min

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.

Step 10
~3 min

Remove the seafood with a slotted spoon to a bowl.

Step 11
~3 min

Add the white Bordeaux and cognac and bring to a boil.

Step 12
~3 min

Cook until reduced by 1/2.

Step 13
~3 min

Add the fish stock, salt, and cayenne, and cook until reduced by 1/2.

Step 14
~3 min

Reduce the heat to medium-low.

Step 15
~3 min

Stir in the diced tomatoes and cook for 1 minute.

Step 16
~3 min

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.

Step 17
~3 min

Add the green onions, parsley, and tarragon and stir.

Step 18
~3 min

Return the seafood and any accumulated juices to the pan and cook, stirring until heated through.

Step 19
~3 min

Remove from the heat and adjust the seasoning, to taste.

Step 20
~3 min

Place 1 puff pastry shell on each of 6 medium plates.

Step 21
~3 min

Divide the seafood sauce among the pastries and arrange the pastry lid on top of each.

Step 22
~3 min

Garnish each plate with 2 chives and sprinkle chopped parsley around the sides.

Step 23
~3 min

Serve immediately.

Pro Tips & Suggestions

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.

Cooking Experience

Everything you need to know before you start

Time & Preparation

Cleanup Time

20 minutes

Batch Cooking
Not Ideal
Make Ahead

The sauce can be made ahead of time and reheated.

Freezable
Kid Friendly

Cooking Environment

Messiness Level
Medium
Smell Intensity
Strong
Noise Level
Medium
Elder Friendly
Suitable for seniors

Plating & Presentation

Serving Suggestions

Serve with a side salad.

Perfect Pairings

Food Pairings

Crusty bread

Drink Pairings

Cultural Heritage

Discover the story behind this recipe

Origin & Tradition

Region of Origin

New Orleans

Cultural Significance

A classic New Orleans dish often served on special occasions.

Style

Occasions & Celebrations

Festive Uses

Christmas
Mardi Gras

Occasion Tags

Dinner party
Celebration
Romantic dinner

Popularity Score

60/100

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