41 Scallop-filled Pastries with Truffle Sauce

Preparing the scallops (if the fishmonger hasn’t already done so)

1. Open each shell with a strong knife and cut the scallop flesh away from the flat shell. Then scoop out the whole scallop from the concave shell with a tablespoon, catching the juices in a cloth-lined strainer placed over the small saucepan. Cut away the black intestinal t