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Ingredients

4 Puff pastry "Shamrocks" or rounds 4 - 5 inches in diameter, baked split horizontally to create "tops" and "bottoms"
6 oz.Shrimp 36/40 ct, peeled, deveined, tail off
6 oz.Bay scallops
6 oz.White fish pieces, 1 oz. each
1 cupSmall mushrooms, halved
1 tsp. Butter
1/2 tsp. Shallot, minced
1/4 tsp.Garlic, minced
2 tsp. Scallions, minced
3 oz.Brandy
2 oz.White wine
1 tsp. Fresh tarragon leaves, chopped
1/4 cups Fish stock or light chicken stock
1/3 cup Cream
Squeeze of Fresh lemon juice
1 tsp. Parsley, chopped
Salt to taste
Fresh ground black pepper to taste
Basil oil as needed (recipe follows)

Method
Prepare Basil Oil per recipe, reserve. Melt butter in a large saucepan over medium heat. Add shallot and garlic. Saute briefly, do not brown. Add shrimp, scallops and fish pieces. Saute until slightly opaque. Remove and reserve.

Add mushrooms and scallions to pan and saute. Deglaze with Brandy and reduce by 1/2. Add white wine, simmer and reduce by 1/2. Add fish stock and tarragon bring to a simmer and reduce heat. Simmer for 3-4 minutes. Finish with cream.

Return seafood to sauce. Add parsley and season with a squeeze of lemon, salt and pepper. Place "bottoms" of puff pastry shamrock onto warm serving plates. Top each with seafood and sauce. Place shamrock "tops" over seafood and drizzle plates with basil oil. Serve immediately.

Makes 4 Servings

Chef Larry's Basil Oil
Ingredients

1 cup Fresh basil leaves
1/4 cupScallions
1 tsp. Garlic, minced
Pinch ofRed chili flakes
1 cup Olive oil
Salt to season
Fresh ground black pepper to season

Method
Place ingredients in a blender or food processor. Puree until smooth. Line strainer with cheesecloth and place over a bowl. Pour puree into strainer and allow oil to drip into bowl. Do not push through. Place oil in squeeze bottle for use.

Makes 1 cup