Millefeuille of vegetables with scallops and Bercy sauce

Ingredients for 4 servings:

• 4 scallop(s), shelled without coral or three times the amount
• 1 package of puff pastry from the refrigerated section
• 1 small head of cauliflower or broccoli
• 2 carrots
• 1 stalk leek, the white part
• 1 zucchini
• 20 sugar snap peas (snow peas)
• 250 ml sauce (Velouté classique – velvet sauce, in my recipes)
• 12 tbsp Bercy fish sauce (in my recipes)
• salt and pepper
• 4 tbsp butter, preferably salted

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 57 minutes

an elegant starter for a French menu

Cut only very small, even-sized florets of cauliflower or broccoli, about 12-15, and use the rest for something else. Cut the carrots, leeks, and zucchini into brunoise or julienne strips (very small cubes or thin sticks). Blanch the cauliflower florets for 3 minutes or the broccoli for 1.5 minutes. Blanch the snow peas for 2 minutes. Separately, cook the zucchini, carrots, and leeks in butter until tender, then finish cooking the blanched cauliflower and snow peas in butter. Now let the velouté reduce slightly to thicken it even more. Line a baking sheet with baking paper and use a ring tin about 8-10 cm in diameter and at least 4 cm high. Layer the vegetables in it, mixed according to your preferences, right up to the edge and press down firmly. Repeat this process four times. Before lifting the ring, pour about 50 ml of the cooled and preferably very thick velouté over the vegetables to ensure they stand up better. Meanwhile, preheat the oven to 220°C and use the ring to cut out four round discs of puff pastry. Pierce each disc 10-15 times with a sharp knife and then place it on top of the vegetable towers. If desired, weigh the puff pastry down with a heatproof saucer to prevent it from rising too much. Place in the oven for about 12 minutes. During this time, heat the Bercy sauce, but do not let it boil. For the last 4-5 minutes, sauté the scallops in the remaining butter, carefully seasoning with salt and pepper. Divide 2 tablespoons of Bercy sauce between 4 plates to form a mirror surface. Carefully place the millefeuille on top using a cake server. Spread a tablespoon of Bercy over the puff pastry and place the scallops on top. Serve immediately. You can also assemble the millefeuille directly on the plates in the ring. Then you would have to blind bake the puff pastry. The vegetables would then be lukewarm at best, but they would taste just as good.