Scampi Cake

Preparation:

Preparation: Remove the shell from the scampi tails and brown them for two minutes in a pan with the butter and finely chopped garlic. Sprinkle with the brandy, season with salt and pepper according to your taste and remove everything from the heat. Roll out the puff pastry that you have previously thawed at room temperature with a rolling pin and line a baking tray with it, taking care to coat the side walls as well. Wash the parsley, remove the stems and chop finely. In a bowl, beat the eggs with the flour and a little salt and pepper until you obtain a compact cream, stir in the liquid cream and the scampi tails with their cooking juices. Pour everything into the pan lined with puff pastry and put in the hot oven for about 40 minutes or until the surface is golden brown, the pastry is crunchy and the filling hardened. Serve the cake warm or at room temperature according to your taste.