La Bearded Lady
That's right everyone. Clear the table because Miss Wellington is serving you fish realness.
“A [person]’s heart is a deep ocean of secrets. But now you know there was a [dish called Scallop Wellington], and that [it] saved me in every way that a person can be saved.” - Titanic, 1997
Similar to the Salmon Wellington I made in the past, these little darlings are a dreamboat for your palate. Jumbo scallops pan seared in lemon infused olive oil, generously layered with decadent kale and cheese filling, and wrapped in warm, buttery, and flaky puff pastry.
8 jumbo scallops
1 sheet puff pastry
12 oz bag kale, ribs removed
1 medium sweet onion, chopped
2 garlic cloves, finely chopped
3 tbsp extra virgin olive oil, divided
1 tbsp lemon infused olive oil, divided
¼ cup Parmigiano-Reggiano
¼ cup Italian bread crumbs
Zest of 1 lemon
8 oz neufchâtel cheese, room temperature
3-5 tbsp fresh dill, finely chopped
½ tsp red pepper flakes, optional
1 large egg, beaten
Sea salt & black pepper
Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Dry the scallops with a paper towel and lightly season both sides with sea salt and black pepper. In a medium non-stick frying pan, heat 1½ tbsp olive oil and ½ tbsp lemon infused oil oil on medium-low heat until it shimmers. Add the scallops and sear on each side for about 2 minutes, until a light golden brown crust forms. Remove from heat and place on a plate lined with a paper towel. Set aside.
In a large sauté pan, heat the olive oils on medium heat until they shimmer. Sauté the onion and garlic until the onion is golden, about 3-5 minutes. Add the kale and sauté until wilted. Season with sea salt and black pepper.
Add the dill, neufchâtel cheese, Parmigiano-Reggiano, lemon zest and bread crumbs and mix until well combined and the cheeses are melted. Remove from heat and set aside.
Lightly flour a large cutting board, lay out the puff pastry, and cut into 8 rectangles. Sprinkle the puff pastry with black pepper. Place a scallop in the middle of each piece of puff pastry. Add a rounded tablespoon of the kale mixture to each scallop.
Fold one side of the puff pastry on top of the scallop and lightly brush egg wash on the edge of the puff pastry. Fold the other side of the puff pastry on top of the egg washed edge to create a seal. Lightly press the crease of the pastry and apply egg wash again. Turn over so the crease is facedown.
Fold the short ends snuggly underneath the wrapped scallop. You do not want any of the yummy goodness inside oozing out! Place on the prepared baking sheet.
Brush the top and sides of the Wellingtons with egg wash. With a sharp knife, lightly run it across the top of the wrap in diagonal lines to create a crosshatch pattern, careful not to cut too deeply to expose the scallops.
Bake for 15-20 minutes, or until the puff pastry is flaky and golden brown. Allow to sit for 5 minutes and serve.