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I'm a busy mom with little time to spend in the kitchen. So when I'm given a recipe like this that's impressive, easy and tasty, I know I have a winner!
Nutritional Facts 1 serving (1 each) equals 820 calories, 47 g fat (13 g saturated fat), 124 mg cholesterol, 706 mg sodium, 72 g carbohydrate, 9 g fiber, 30 g protein.
Originally published as Seafood en Croute in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p150
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 14, 2011 by cgsclematis
So I always hate it when people review a recipe and have changed it so much that it's hardly recognizable! But I must confess I changed it. Here's the deal: I didn't have puff pastry, but I had filo dough thawed in the refrigerator since mid-January, and I really needed to use it up. So instead of the puff pastry, I used the filo. Just plopped the salmon in the middle with the scallop mixture on top and folded over the layers. Butter in between each layer. So to make up for the extra butter I was using, instead of whipping cream I used nonfat Fage yogurt. If you haven't used it, it just isn't any regular yogurt. It's extra thick, almost spreadable. Anyway, both substitutions were great. This is not only delicious, it's a smashing presentation, and it looks like you slaved for hours...Made it for Valentine's Day dinner and hubby says it's a keeper for sure. Next time I'll try the puff pastry. : )
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