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Creamy Prawn and Scallop Pots (Read 84 times)
 
Sep 3rd, 2019 at 11:23am

TBF   Offline
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Creamy Prawn and Scallop Pots.

3/4 cup dry white wine
140 gm tub Philly spreadable cream cheese
1/2cup chicken stock
2 spring onions  chopped
2 cloves garlic
puff pastry sheet/s
1 tblsp milk
Finely chopped parsley

Bring wine to boil in a saucepan and reduce to half
Stir in cheese and stock till smooth
Add peeled/deveined prawns, scallops, garlic and onion.
Simmer for 5 mins till sauce thickens.
Stir through the parsley.

Spoon into ranmekins and top with puff pastry.
Allow at least 1cm overhang.
Brush with milk.
Needs about 20 mins at 200C


 

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