Description
A beloved Latin American delicacy. Indulge in buttery empanadas brimming with succulent shrimp and scallops, perfect for lively gatherings and celebrations. This delectable creation showcases the richness of sweet, creamy scallops and plump Argentine shrimp infused with a medley of spices and vegetables. Add a drizzle of luscious cilantro sauce for a burst of refreshing flavor.Summary
Pure & Natural™ Sea Scallops
Pure & Natural™ Sea Scallops
https://www.aquastar.com/shop/pure-natural-jumbo-sea-scallops-retail/
Recipe Level
Difficult
Cooking Time
1:30
Servings
4
Recipe rate
Rate Recipe
(2 votes, average: 5.00 out of 5)
Loading...Ingredients
- 1 lb. Aqua Star Wild Patagonian Pink™ Raw Shrimp, Peeled, Tail-Off, thawed and chopped
- 1 lb. Aqua Star Sea Scallops, thawed and chopped
- ½ small onion, peeled and diced
- 1 clove of garlic, finely chopped
- 2 Tbsp of tomato paste
- 1 tsp ancho chili powder
- ½ Tbsp cumin
- Salt and pepper to taste
Empanada Dough:
- 3 cups all-purpose flour
- ¼ tsp salt
- 8 Tbsp unsalted butter, cubed
- 2 eggs (reserve one for glaze)
- 1/3 cup milk
Cilantro Crema:
- 1 cup sour cream
- 2 Tbsp lime juice
- 2 Tbsp cilantro, finely chopped
- 1 Tbsp mayonnaise
- 1 tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
To make
Instructions
To make dough, add flour and salt to food processor and pulse to combine. Add cubed butter a little bit at a time and pulse until sandy in texture. Combine one egg and milk and slowly add while pulsing. A crumbly dough will form, add more flour if too wet or more milk if too dry. Bring together into a ball and refrigerate until ready to assemble.Sauté onions and garlic in butter until translucent. Add in tomato paste, ancho chili powder, cumin, and salt and pepper to taste. Add chopped shrimp and scallops and cook for 8—10 minutes or until seafood is fully cooked. Refrigerate until fully cooled.
Roll empanada dough to 1/8 inch thickness and cut into 4 inch circles. Fill with 2 tablespoons of filling and fold in half. Seal the edges by pressing together with a fork.
To make Cilantro Crema, combine sour cream, lime juice, fresh cilantro, mayonnaise, cayenne pepper, salt, and black pepper and whisk until smooth.
Arrange empanadas on a nonstick baking sheet, whisk one egg and brush over empanadas. Bake at 400°F for 15—30 minutes, until tops are golden brown, and the bottoms are firm. Serve with a side of Cilantro Crema and enjoy!
