Put several scallops in each scallop shell and season with salt and pepper. Lightly moisten with a dribble of white wine.
Take rolled puff pastry and fold over each scallop shell like a lid. Brush with egg-yolk.
Cook the scallops for about twelve minutes in a hot oven.
Meanwhile, make some Nantais butter by mixing butter with some chopped shallot and a little wine vinegar.
When the scallops are cooked, cut a hole in each pastry lid and pour in the Nantais butter; seal the hole.
Serve the scallops on a bed of blanched seaweed.
© 1978 Anthony Blake. All rights reserved.