3 T. butter
8 oz. fresh mushrooms, sliced
1/3 c. finely chopped shallots
1 c. whipping cream
1/2 c. dry white wine
1/2 c. low-fat chicken broth
1 ½ T. Dijon mustard
1 t. white wine vinegar
1 10-oz. pkg. frozen spinach, thawed and squeezed dry
1 17-oz. pkg. frozen puff pastry, thawed
1/2 lb. Louisiana crawfish tailmeat
8 sea scallops, halved horizontally
Preheat oven to 500 degrees. Melt butter in heavy, large skillet over medium-high heat. Add mushrooms and shallots and saute’ 5 minutes. Add cream, wine and broth. Boil until reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Let cool. Roll out 1 pastry sheet on lightly floured surface to make a 12” square. Cut into four 6” squares. Place 1/8 of spinach on bottom half of each square. Top with 2 scallop halves and about 8 crawfish tails. Brush edges of pastry together with fork. Place turnovers on baking sheet. Repeat with second pastry sheet. Bake pastries 5 minutes. Reduce heat to 375 degrees and bake until pastries are puffed and golden, about 15 minutes. Serves 8.