3

Tbs

butter

2/3

cup

fresh scallops; finely chopped

½

cup

fresh mushrooms; finely chopped

1

Tbs

onion; grated

½

clove

garlic; crushed

¼

tsp

fennel seeds; crushed

2

Tbs

flour

¼

cup

milk

½

tsp

dry mustard

2

tsp

lemon; juiced

250

g

puff pastry; thawed

2

litres

vegetable oil; for deep frying

1

Melt butter in large skillet, sauté scallops, mushrooms, onions, garlic, and fennel seed for 2 minutes. Stir in flour and continue cooking until lightly browned.

2

Heat milk with mustard in small saucepan. Pour into scallop mixture, cook over medium heat, stirring constantly, until thick and smooth, about 5 minutes.

3

Remove from heat, add lemon juice and let cool. Roll our pastry and cut into 36 rounds using a 4cm cookie cutter. Roll each pastry circle out more until very thin and almost transparent.

4

Place spoonful of scallop filling in centre of each pastry, fold over to form crescents.

5

Pinch edges together, using fingers heat oil in deep skillet. Fry puffs, a few at a time, until golden and puffed. drain on paper towels and serve hot.