Sea Food Napoleon by Robert Watson
Sea Food Napoleon (photo by Robert Watson)

Pastry and cooking are often thought of as two completely different fields; they are! However, knowledge of both fields along with ingenuity can yield fantastic results. In this photo I have taken the traditional Napoleon to new heights. Layered all butter puff pastry with U10 diver scallops and braised rainbow chard topped with Gulf of Mexico white shrimp on Yukon gold mashed potatoes. Served with shrimp cream sauce, roasted tomato coulis and balsamic reduction. This makes a dramatic statement which is truly decadent. My blog features many such crossover dishes between sweet and savory pastries.