Scallops Sauteed With Herbs And Vegetables - cooking recipe

Ingredients

1/4 c. each: julienne strips leeks, carrots, celery and fennel (if available)
2 Tbsp. butter
1/2 c. dry white wine
2 lb. bay scallops or sea scallops, cut in thirds (4 c.)
1/4 c. butter
1 tsp. finely chopped sorrel or spinach
1 tsp. finely chopped parsley
1 tsp. each: finely chopped fresh or 1/2 tsp. each: dried tarragon or basil leaves
1 large clove garlic, crushed
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. all-purpose flour
1 Tbsp. soft butter
6 puff pastry shells

Preparation

Stir-fry the julienned vegetables in a frypan in 2 tablespoons butter for 1 minute; add wine and simmer for 3 minutes.
Keep warm. Pat scallops dry.
Melt 1/4 cup butter in a frypan over medium heat; add scallops.
Cook and stir until scallops are almost done, about 3 minutes; add herbs, seasonings and vegetables.
Blend flour and soft butter.
Push scallops and vegetables to the side of pan; whisk in butter and flour.
Cook and stir until slightly thickened. Spoon into puff pastry shells and sprinkle with parsley.
Makes 6 servings.