- puff pastry (mini-cupcake tin)
- scallops (or shrimp or lobster tails)
- shallots
- parsley
- mint
- lemons
- pepper
- kaffir lime leaf
- mayo
Roll out puff pastry and add a little dusting of flour. Roll it out pretty thin, If its a little under defrosted that is even better,
Cut into strips and then into squares. Place them in the tin and they can be rough. You can make them in advance and put them in an airtight container after baking.
Brush them with melted butter. Put the pastry tin in the fridge as they need to be cold before baking.
Bake at 200c and watch them, As soon as they are out, press your thumb in the middle to make a cup. (now is when you can store)
Dry the scallops. Chop into pieces. Set aside
Melt a lot of butter. Cook shallots, lemon juice, lime leaf, pepper, Add scallop pieces. Bath the scallops in butter. Add a little salt, add parsley and chopped mint.
If premade: 150c for a couple of minutes to crisp up the cups. Warm the filling (butter will solidify.
Add a small amount of mayo. Fill cups.