“The combination of rich and creamy brie with scallops, shrimp and flaky pastry dough creates a yummy entrée that is just as flavorsome as it is beautiful.”

Ingredients Nutrition

  • 1 puff pastry, sheets
  • 1 egg, egg wash
  • 1 brie cheese, Alouette Creme de Brie
  • 2 tablespoons vegetable oil
  • 4 ounces shrimp, peeled and deveined
  • 4 ounces bay scallops
  • 2 ounces baby carrots
  • 2 ounces white pearl onions
  • 2 ounces brandy
  • 2 -4 ounces milk or 2 -4 ounces cream
  • 2 scallions, 1/4 inch cut


  1. Preheat oven to 425°F.
  2. 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.
  3. Divide the sheet into 6 or 8 rectangles. Score each rectangle with a knife inside the edge about ½ inch to create a lid.
  4. Bake for 8-10 minutes until golden brown and completely risen.
  5. Let cool to room temperature.
  6. Carefully remove scored section for lid and remove any excess puff pastry for the interior to form hollow cavity.
  7. Set aside.
  8. In a large sauté pan heat oil over medium high heat.
  9. Sauté scallops and shrimp for 1 minute. Add vegetables and deglaze with Brandy.
  10. Reduce heat.
  11. Add Alouette® Crème de Brie and milk or cream and bring to a simmer.
  12. Place 1 puff pastry chest in the center of a plate and spoon in seafood mixture.
  13. Garnish with cut scallions and top with puff pastry lid. Serve immediately.

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