Puff pastries with olives, scallops, and asparagus cream

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Puff pastries with olives, scallops, and asparagus cream
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87
Calories per serving
  • Energy Kcal 87
  • Carbohydrates g 9.5
  •   of which sugars g 1.7
  • Protein g 5
  • Fats g 3.2
  •   of which saturated fat g 0.48
  • Fiber g 0.6
  • Cholesterol mg 17
  • Sodium mg 174
  • Difficulty: Average
  • Prep time: 30 min
  • Cook time: 15 min
  • Makes: pieces
  • Cost: Average

PRESENTATION

Sfoglie alle olive con capesante e crema di asparagi is a classic appetizer recipe that, to be honest, often graces spring gatherings in Italy. Really, it's something special without going over the top. The buttery crunch of olive puff pastry gives a crispy bite—perfect for those tender scallops. And here's the thing, this dish beautifully balances the sea and the garden: scallops bring a light, almost sweet taste, while the creamy asparagus cream has a rich, moist feel, making each bite feel quite fancy. So, you’ll find this dish at seafood-themed dinners or elegant finger food buffets. That's how Italy makes simple ingredients feel really, really impressive.

Plus, the combination of pastry shells with fresh asparagus, especially in spring, complements the mildness of the scallops perfectly. When it comes to standout seafood appetizers, sfoglie alle olive really shines by bringing together unique textures and flavors not found in your typical starters. Italians love using local, seasonal veggies, so the asparagus cream here is more than just a sauce—it’s like a reminder that spring is in full swing, offering the best of the season. For real, this isn’t your everyday puff pastry snack. The scallops are light yet rich, and when paired with those golden olive shells, you get a bite that’s both crispy and a little tangy from the olives. Really good stuff.

It's perfect for a dinner party where you want things to feel elegant but not stuffy. Or just to shake up your usual lineup of gourmet appetizers. Whether you call it an easy seafood starter or simply a great reason to use fresh asparagus, this dish encourages everyone to pause and savor what’s on their plate before eagerly reaching for more. So, look, it’s about enjoying the moment and appreciating the seasonal bounty, which is at the heart of Italian cuisine. When you’re looking to impress, remember that this elegant yet approachable dish is a fantastic choice. Can't go wrong.

INGREDIENTS
87
Calories per serving
for 12 appetizers
Crispy baked puff pastry 12 - with olives
Scallops 12 - cleaned
Asparagus 10.5 oz (300 g)
Lemon juice ½
Grapefruit juice ½
Garlic 1 clove
Extra virgin olive oil to taste
Fine salt to taste
Preparation

How to prepare Puff pastries with olives, scallops, and asparagus cream

Start the preparation of the appetizers by cleaning the asparagus following the instructions found here (Cooking School "clean asparagus"). Then cook the asparagus using the special "asparagus pot" 1. Fill the asparagus pot about 2/3 full with water and cook 2 the asparagus until they are tender. The tips, which remain out of the water, should cook with only steam. Once cooked, blend them in a mixer 3, adding a teaspoon of oil if needed to thicken the cream.

Adjust the seasoning with salt and pepper and set aside the cream obtained 4. Lightly brown a clove of garlic in a pan with two tablespoons of olive oil, add the scallops and cook them for 1 minute on each side 5, then salt them. Meanwhile, squeeze the grapefruit and lemon and season the scallops with the juice obtained 6. At this point, assemble the appetizers: take a crunchy olive puff pastry, cover it with a teaspoon of asparagus cream, and place a scallop on top, finally garnish with grated grapefruit zest.

For the translation of some texts, artificial intelligence tools may have been used.
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