Creamy Scallop Vol au Vents and Steamed Green Beans

Creamy Scallop Vol au Vents

In a small saucepan, saute:

2 Tablespoons Butter

1 pound medium Scallops

Salt and Pepper, to taste

Stir until cooked through – they will turn opaque.
Then add 2 Tablespoons Sherry, stir, and set aside.

In a medium saucepan, saute:

1/4 cup Butter

5 Green Onions, thinly sliced

2 ribs Celery, finely diced

2 cloves Garlic, minced

Stir until vegetables begin to soften, then whisk in:

2 Tablespoons Flour

When butter is absorbed into the flour, whisk in:

1 1/2 cups cream
3 strips cooked bacon, crumbled

Salt and Pepper, to taste.

Continue to whisk until sauce thickens and stir in reserved Scallops.

While preparing the sauce, bake Puff Pastry Shells, according to directions.

Steamed Green Beans

Rinse fresh Green Beans and snap the ends off.

Place in a medium saucepan with about 2 inches of water.

Sprinkle with Sunny Spain Seasoning, Salt, and Pepper.

Cover with the lid and steam over medium-high heat for 10 – 15 minutes.

Top with a dab of butter, if desired.

Bon Appetit!

Common Tern in flight ~ Hollywood Beach, CA

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