Scallop Normandy - cooking recipe

Ingredients

4 large apples or 8 small apples
24 fresh scallops
1 sheet puff pastry
50 g butter
1 tablespoon parsley, chopped
1/2 lemon, juice and zest of
1/2 glass white wine
100 ml cream
salt & pepper

Preparation

Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops.
Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley.
Check the seasoning and spoon the filling into the apple cases.
Place onto a baking tray.
Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
Brush with milk and egg wash and place onto the baking tray.
Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
Serve the apples alongside the pastry crouton with a crisp green salad.