Baked scallops

Ingredients for 4 servings:

• 12 large scallops (save the shells of the 4 most beautiful ones)
• 1 bunch of young carrots
• 8 small onions, tender
• 1 stalk(s) celery, tender
• 1 jar white wine, dry
• 2 shallots
• 1 bunch of herbs (parsley, thyme, bay leaf, celery)
• 1 sprig(s) tarragon
• 120 g butter
• 1 egg yolk
• 200 g puff pastry
• Salt
• Pepper, freshly ground
• Water

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Open the mussels, remove the nuts, keep the beards, and discard the black innards. Wash the nuts and beards separately under cold running water and drain well. Peel and finely chop the shallots. Heat 20g of butter in a saucepan and gently sauté the shallots. Then add the beards over high heat and finally the white wine. Bring everything to a boil for 2 minutes, add the herb bouquet, and simmer covered over medium heat for 20 minutes. Season to taste, filter through a cheesecloth, and set aside. Chop the tarragon leaves, add 80g of softened butter, season with salt and pepper, and knead well. Peel and thinly slice the carrots, onions, and celery. Sauté the onions in 20g of butter. Add the carrots and celery, season with salt and pepper, and add 1 tablespoon of water. Cover with parchment paper, steam for a few minutes, and then set aside. Wash and dry the reserved mussel shells, then brush them generously with butter. Place a quarter of the steamed vegetables into each of the lower, deep shell halves. Cut the scallop nuts into four slices and arrange them in a rosette shape on top of the vegetables. Add a walnut-sized piece of tarragon butter and a tablespoon of the filtered mussel liquid. Place the flat shell half on top as a lid. Roll out the puff pastry into a 30 x 12 cm rectangle and cut lengthwise into four 4 cm wide strips. Beat the egg yolk with a few drops of water. Brush the outer edges of the mussels with it and press a strip of pastry around the edges to ensure the mussels are tightly sealed. Brush the pastry with the egg yolk. Bake in a preheated oven at 200°C for 12 minutes and serve.