Scallops in puff pastry on wilted watercress with Languedoc dry white wine

  • Number of persons
  • Difficulty Very easy
  • Preparation min
  • Baking min





For 4 people: 1 bunch watercress, 4 scallops, 1 knob butter, salt, pepper, 1 puff pastry, 1 raw egg yolk.


Preparation method


Cut off the largest stems of watercress then wash them and drain. Melt the butter over a low heat in a saucepan. Roughly chop the watercress, add to the pan and wilt for 15 mins. on a low heat. Add salt and pepper. If there is too much water with the watercress, drain in a sieve.


Cut the pastry into four equal-sized triangles. Place one scallop on each triangle. Add the wilted watercress then seal the pastry triangles by bringing the edges together and making purses. Brush each puff pastry purse with the raw egg yolk using a pastry brush. Lay some aluminium foil on an oven rack then place the pastry purses on top. Cook for 20-25 mins. in a moderately hot oven (Th 6).


Serve piping hot with a lamb’s lettuce salad seasoned with balsamic vinegar dressing and garnished with some toasted flaked almonds.


Ideal with a dry white wine: Domaine de Serres 2014, Collection 1927 Vieilles Vignes, Languedoc-Roussillon, Cité de Carcassonne. Its spice, seasoning and white fruit aromas along with its vegetal nuances marry impeccably with the scallops, whilst its delicious, profound flavours, framed by freshness and its crisp finish work marvellously with the watercress. The perfect pairing!