Our very best Seared scallop recipes - 2 recipes
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INGREDIENTS
- 1 puff pastry
- Strawberries
- For the custard:
- 3 Egg yolks
- 3 cups milk - - 1/2 cup sugar
- - 1/2 powdered sugar
- 1 vanilla bean - For the whipped cream:
-3 cups cold heavy whipping cream
-1 vanilla bean
-1/2 cup powdered sugar
METHOD
- Roll out the puff pastry and cut out rectangles (2 per cake).
- Bake for 10 minutes at 340° F.
- For the custard: simmer milk on low heat and add the vanilla bean. In a separate bowl, beat the egg yolks with the sugar and powdered sugar. Incorporate the egg mixture into the milk, and let simmer for a few minutes until it thickens.
- For the whipped cream: combine the heavy cream and vanilla bean in a bowl mix. Add the powdered sugar, and whip until firm.
- Combine the custard and whipped cream to make whipped custard cream.
- Refrigerate the whipped custard cream for one hour.
- Lay out the pastry rectangles, and use a piping bag to pipe out small peaks of whipped custard cream in rows. Alternate with rows of strawberries.
- Layer and repeat. Dust with powdered sugar.
- Enjoy!
Top rated Seared scallop recipes
Pan Seared Sea Scallops over Sun-dried Tomato and Black Pepper Cheddar Dixie Ice Cream (Grits)

By chefbirdsong, The Front Porch Gourmet
Sometimes you have to shake things up a bit! This recipe substitutes scallops for the traditional shrimp in this re...
- 2 cups stone ground yellow grits
- 8 cups chicken stock
- 1 block grated black pepper cheddar
- 1 cup sour cream
- 1 jar Sun-dried Tomatoes – drained and chopped
- 2 dozen Sea Scallops
- Extra Virgin Olive Oil
- salt to taste
Spicy spaghetti with seared scallops and salami

By Tisa Jacob, Blessings From My Kitchen
Angel pasta gets amped with plump scallops and strips of salami emboldened with a beautiful sauce
- 3 tbsp olive oil
- 1 pound large sea scallops, about 12-15
- salt
- pepper
- 3 tbsp crushed red pepper
- 1 tbsp dried parsley
- 10-12 slices genoa salami, cut into 1/2 inch strips, lengthwise
- 10 cherry tomatoes, halved
- 8-10 cloves garlic, minced
- 2 sprigs thyme
- 1 cup dry white wine
- 1 pound angel hair pasta, cooked, drained according to package directions
- ½-¾ cup chicken stock
- ¼ cup fresh lemon juice
- salt
- pepper
- freshly grated parmesan
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