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https://www.philly.com.au/recipe/creamy-prawn-and-scallop-pots/
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Creamy Prawn and Scallop Pots
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Creamy Prawn and Scallop Pots
15 Mins
Prep time
45 Mins
Cooking time
Serves
4
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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
BRING wine to the boil in a frying pan, and simmer until reduced by half. Stir in the PHILLY and stock mixture until smooth.
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.
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.
Recipe or Meal Type
Dinner
Cuisines
Seafood
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