A Take on Grammy’s Seafood Newburg
Ingredients
- ¼ cup leeks (white parts) finely diced
- 3 garlic cloves chopped
- 1 bag (5 ounces) baby spinach
- 4 ounces cream cheese softened (take out of the refrigerator 2 hours aheadof time)
- 2 ounces grated Parmesan cheese
- 4 sea scallops
- 4 large cooked shrimp (U12-14)
- 4 ounces lobster meat (or meat from a 1¼ lb lobster)
- 1 box of puff pastry (2 sheets) thawed (remove from the freezer and put in the refrigerator 12 hours ahead of time)
- 1 egg
- Water
- Salt and pepper to taste
Notes
Recipe for 2
Preheat oven to 425 degrees.
Lightly sauté leeks and garlic with a teaspoon of water.
Finely chop spinach. Add spinach to leeks and garlic as soon as you turn off the heat.
Mix cream cheese and Parmesan into the vegetable mixture, and season with salt and pepper.
Cut up the raw sea scallops, cooked shrimp, and lobster meat. Fold into the cheese and vegetable mixture.
Cut the puff pastry to create 4 pockets to hold the seafood mixture. Roll it lightly to remove the creases.
Put an equal portion of the seafood mixture on each piece of the puff pastry, and wrap each.
Seal the seams by applying a little pressure with your fingertips. Beat egg with a little water.
Paint the egg wash onto the puff pastry.
Place on baking sheet.
Chill for at least 45 minutes.
Bake for 25 minutes, until golden.
