Scallop and Shrimp Turnovers

Ingredients

• 3 tablespoons butter
• 8 ounces sliced mushrooms
• 13 cup finely chopped shallot
• 1 cup whipping cream
• 12 cup dry white vermouth
• 12 cup reduced-sodium chicken broth
• 1 12 tablespoons Dijon mustard
• 1 teaspoon white wine vinegar
• 1 (10 ounce) package frozen chopped spinach
• thawed
• squeezed dry
• 1 (17 1/2 ounce) packagefrozen puff pastry sheets
• thawed
• 16 large shrimp
• peeled
• deveined
• 8 sea scallops
• split horizontally

Instructions

1. Preheat oven to 500^F.
2. In a large skillet over medium high heat, melt butter.
3. Add shallots and mushrooms and saute 5 minutes.
4. Add cream, vermouth, and broth.
5. Boil until reduced to 1 cup, about 12 minutes.
6. Mix in mustard and vinegar and then the spinach.
7. Season with salt and pepper and allow to cool.
8. Roll out 1 pastry sheet to a 12 inch square and cut into 4 six inch squares.
9. Place 1/8 of spinach mixture on bottom half of each square and top with 2 shrimp and 2 scallop halves.
10. Brush pastry edges with water.
11. Fold over top half of each square to form a rectangle.
12. Press edges together with a fork and place on a large baking sheet.
13. Repeat with remaining spinach puff pastry, spinach mixture, shrimps and scallops.
14. Bake pastries 5 minutes then reduce the oven temperature to 375^F.
15. Bake an additional 15 minutes until pastries are golden brown and puffed.
16. Serve warm.