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Scallop and Lime Pastry with Dill and Butter

Scallop and Lime Pastry with Dill and Butter
Treat yourself to a delicate pastry that's bursting with flavor. Succulent scallops meet the brightness of lime and the subtlety of dill, all wrapped in a rich, flaky crust that's as buttery as it is divine. This dish is perfect for a special night in or a cozy evening with loved ones. It's a true delight that's sure to leave a lasting impression.
Ingredients
  • 250g (8.8 oz) scallops, peeled and deveined
  • 100g (3.5 oz) cold unsalted butter, cut into small pieces
  • 375ml (1 1/2 cups) all-purpose flour
  • 120ml (1/2 cup) cold water
  • Creme fraiche (to taste)
  • Pastry dough (homemade or store-bought)
  • Fresh dill (chopped, to taste)
  • Lime wedges (for serving)
Instructions

1. Preheat your oven to 375°F (190°C)

2. Take the chilled pastry dough and roll it out to about 1/8 inch (3mm) thick

3. Set the scallops on one side of the dough making sure to leave a 1/2 inch (1cm) space around the edges

4. Sprinkle some dill and a pinch of salt over the scallops

5. Fold the empty half of the pastry over the scallops and press the edges together to seal

6. Brush the top with cold water and slice a few small slits into the pastry to let steam out

7. Put the pastry onto a baking sheet lined with parchment paper and bake for 25 to 30 minutes or until it turns golden brown

8. Serve warm with a spoonful of crème fraîche and a squirt of lime juice

Tools
  • stand mixer
  • pastry brush
  • rolling pin
  • baking sheet
  • parchment paper
  • oven

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