Directions
Preheat oven to 425°F.
Place 1 sheet of puff pastry on a flat surface and brush the top of the entire sheet with
egg wash. Place remaining sheet directly on top and roll lightly with a rolling pin to assure
adherence to the bottom sheet.
Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge
about ½ inch to create a lid.
Bake for 8-10 minutes until golden brown and completely risen.
Let cool to room temperature.
Carefully remove scored section for lid and remove any excess puff pastry for the interior to
form hollow cavity.
Set aside.
In a large sauté pan heat oil over medium high heat.
Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy.
Reduce heat.
Add Alouette® Crème de Brie and milk or cream and bring to a simmer.
Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture.
Garnish with cut scallions and top with puff pastry lid. Serve immediately.