Coquilles St Jacques Boulez

Method

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.