Creamy Prawn and Scallop Pots

Creamy Prawn and Scallop Pots
15 Mins
Prep time
45 Mins
Cooking time
Serves 4

What you need

  • 3/4 cup white wine
  • 125g tub PHILADELPHIA Spreadable Cream Cheese
  • 1/2 cup chicken stock combined with 1 tablespoon cornflour
  • 400g green prawn cutlets
  • 200g scallops
  • 2 spring onions, finely sliced
  • 2 cloves garlic, finely sliced
  • 1/2 cup parsley leaves, chopped
  • 2-3 sheets puff pastry
  • 1 tablespoon milk
  • green salad and crusty bread to serve, optional

How to make it

  1. BRING wine to the boil in a frying pan, and simmer until reduced by half. Stir in the PHILLY and stock mixture until smooth.
  2. ADD the prawns, scallops, spring onions and garlic to the pan. Simmer 5 minutes or until thickened. Stir through the parsley and spoon into 4 x 1 cup capacity ovenproof ramekins.
  3. CUT 4 rounds or squares from the pastry to fit the top of the dish, allowing an extra 2cm to overhang. Cut a small hole in each piece of pastry using a round pastry cutter. Lay over each ramekin.  Brush with milk and bake at 200ºC for 15-20 minutes until golden. Serve with crisp salad and bread.