Instructions

Scallop Farce

1. In a food processor add the scallops and puree for 2 minutes. Scrape down the sides with a spatula and puree for an additional minute
2. Add the cream and puree for 30 seconds. Scrape down the sides and puree for an additional 30 seconds or until combined
3. Remove and place in a mixing bowl
4. Add the chopped chives and seasonings and gently mix. Cover with plastic wrap and refrigerate until needed
5. Keep the crab meat refrigerated until needed

Mushrooms

1. Cut the mushrooms into approximately 2”x 1/2” rectangles
2. Warm a heavy bottom sauté pan on medium heat and add oil
3. Add the mushrooms and cook on all sides for about 5 minutes or until evenly browned, stirring often
4. Season, remove from pan and drain on a paper towel. Let cool and refrigerate until needed

Spinach Crepe Mix

1. Combine the spinach, flour, eggs, salt and pepper in a food processor and mix for 3 minutes
2. Refrigerate for at least 4 hours
3. Once rested, remove from refrigerator and strain
4. Warm a large non-stick sauté pan on medium heat
5. Pour in a small amount of oil and coat the pan
6. Add ¼ (or more) depending on the size of the pan and spread around. The crepe should be no more than 1/8 “thick
7. Cook for about a minute, until the crepe batter is firm, but not fully cooked and flip. Cook for about a minute on each side and remove from the pan. Repeat with the remaining mix

Scallop and Crab Roulade

1. Bring a large pot of Water to a boil
2. Lay three overlapping 2-foot sheets of plastic wrap on your work surface
3. Spread half of the scallop farce mix on the plastic wrap so its 6 inches tall, 18 inches wide and ½ inch thick
4. Place half of the cooked mushrooms and crab meat randomly on top of the farce and wrap the plastic wrap into a cylinder
5. Roll the cylinder nice and tight and use a toothpick to pop any air bubbles
6. Tie the ends tightly with butcher twine
7. Once completed, carefully submerge in the boiling water, and cook for 10 minutes
8. Carefully remove with tongs and place in iced water for 20 minutes. Remove, unwrap, and use or refrigerate
9. Once cooled, wrap each log with the nori seaweed
10. Cut the salmon side so its ¼ inch thick
11. Lay three overlapping 3-foot sheets of plastic wrap on your work surface
12. Place the crepes (about 3), then salmon on the plastic wrap so its 8 inches tall, 10 inches wide and ¼ inch thick
13. Place the cooked scallop, crab and mushroom roulade on the salmon and wrap the salmon around
14. Roll the cylinder nice and tight and use a toothpick to pop any air bubbles
15. Tie the ends tightly with butcher twine, place in the refrigerator and let set for 1 hour
16. Meanwhile, on a lightly floured surface, roll out the puff pastry so it’s about 1/8 inch thick. Using a lattice cutter (optional), cut the puff pastry accordingly ( it’s fine to skip the lattice step, if you would rather just have it covered entirely in puff pastry)
17. Refrigerate the puff pastry in the refrigerator for 15 minutes
18. Meanwhile preheat the oven to 400°F
19. Remove the puff pastry from the refrigerator and brush gently with the beaten eggs
20. Place the crepe wrapped roulade in the middle and roll the pastry around
21. Place on a parchment lined baking tray and brush the outside with the egg wash
22. Place in oven for 10 minutes, then lower the temperature to 325°F and cook for an additional 10 minutes or until internal temperature is 145°F
23. Remove from the oven and place on a wire rack. Let cool for 10 minutes and enjoy!
24. Serve with lemon segments and garnish with thyme