CRÈME DE BRIE TREASURE CHEST

CRÈME DE BRIE TREASURE CHEST image

Categories Cheese

Yield 6 People

Number Of Ingredients 11

1 pkg. Puff pastry sheets
1 Egg for egg wash
1 pkg Alouette® Crème de Brie
2 tbsp. Vegetable oil
4 oz. Shrimp peeled and deveined
4 oz. Bay scallops
2 oz. Baby carrots
2 oz Pearl onions
2 oz. Brandy
2-4 oz. Milk or cream
2 Scallions ¼ inch cut

Steps:

Preheat oven to 425°F. Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure adherence to the bottom sheet. Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid. Bake for 8-10 minutes until golden brown and completely risen. Let cool to room temperature. Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity. Set aside. In a large sauté pan heat oil over medium high heat. Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy. Reduce heat. Add Alouette® Crème de Brie and milk or cream and bring to a simmer. Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture. Garnish with cut scallions and top with puff pastry lid. Serve immediately.