Scallop Normandy

Directions

1. 1
   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.
2. 2
   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.
3. 3
   Check the seasoning and spoon the filling into the apple cases.
4. 4
   Place onto a baking tray.
5. 5
   Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
6. 6
   Brush with milk and egg wash and place onto the baking tray.
7. 7
   Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
8. 8
   Serve the apples alongside the pastry crouton with a crisp green salad.