Yield: 6 servings

Ingredients	Quantities
Box puff pastry, frozen	1/2
Small egg yolk	1
Butter or margarine	15 mL
Carrot cut in strips	50 mL
Celery cut in strips	30 mL
Zucchini, cut in strips	1/2
Red bell pepper cut in strips	50 mL
Pinch salt
Pinch pepper
Butter	30 mL
Olive oil	2 mL
Scallops, large	12
Butter	15 mL
Shallots	15 mL
Small garlic clove	1
Dry vermouth	125 mL
Flour	15 mL
Fish stock or bouillon	175 mL
Whipping cream	30 mL
Fresh lemon juice	2 mL
Old style grainy mustard	5 mL

Method:

• Preheat oven to 400°F (200°C)
• Thaw puff pastry. Roll out. Cut into 6 rectangles. Cut a thin strip from edges.
• Criss-cross strips for a motif on top. Whisk egg yolk with a little water and brush over pastry.
• Place on baking sheet covered with parchment paper. Cook 20 to 25 min or until golden.

Vegetables:

• In a saucepan, melt butter and sweat vegetables covered over lowheat until tender. Reserve; keeping warm.

Scallops:

• Sauté in butter and olive oil, until slightly opaque no longer all translucent, 3-4 minutes.

Sauce:

• Melt butter over low heat. Add shallots, garlic and cook without browning until tender. Add vermouth; reduce till dry. Sprinkle flour and cook for a few min without coloring. Pour in stock and whisk, cooking until smooth. Add cream, mustard, lemon juice mix well.

To assemble:

• Cut pastry crosswise in half; cover bottom piece with sautéed vegetables, topping with sauce and seared scallops. Cover with the upper part of pastry.

Recipe courtesy of Chef Richard Chiasson