Coquille St. Jacques With Spring Vegetables

• Pastry Cups
• 1 sheet of frozen puff pastry, thawed and cut into 4 circles
• 1 egg, lightly beaten
• Sea salt
• Buerre Blanc
• 2 shallots, sliced
• 2 cups dry white wine
• 1/4 cup white wine vinegar
• 8 sprigs fresh thyme
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1/4 to 1/2 cup heavy cream
• 2 sticks unsalted butter, cut into cubes and chilled
• 2 tablespoons freshly chopped chives
• Scallops with Spring Vegetables
• 1 cup sweet baby peas, frozen or fresh
• 2 bunches baby carrots, trimmed and peeled with a little stem left on
• 1 pound sea scallops
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 pint chanterelles, halved (or similar wild mushroom if not available)
• For garnish: 1/2 bunch fresh flat-leaf parsley

1. Prepare the Pastry Cups
2. Preheat oven to 350 degrees. Using a round cutter, cut out 4 circles of puff pastry. Set on a parchment-lined sheet tray. Lightly score the tops with smaller round cutter. Beat egg then use a pastry brush to brush the tops. Season with sea salt and bake for 12-15 minutes. Once cooled cut the "tops" off.
3. Prepare the Buerre Blanc.
4. In a large saucepan add shallots, white wine, vinegar, thyme and bay leaves. Simmer until reduced by half then season well with salt and black pepper. Strain the sauce, place back over low heat and reduce again. Add the cream and stir. Add butter several cubes at a time while stirring until the sauce thickens. Keep warm and set aside. Just before serving add chives.
5. Scallops and Vegetables
6. Blanch the peas and carrots in pot of salted water over high heat. Add carrots first then add the peas briefly to cook until tender but still firm - about 2 minutes. Drain and set aside.
7. Clean scallops and season with kosher salt and freshly ground black pepper. Set a large saute pan over high heat and add olive oil. Once heated, add scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on platter.
8. Increase the heat and add the mushrooms and saute. When nearly finished, add carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
9. To serve, portion out amongst the pastry cups. Top with a pastry lid, garnish and serve immediately

pastry, pastry, egg, salt, shallots, white wine, white wine vinegar, thyme, bay leaves, kosher salt, heavy cream, butter, chives, vegetables, sweet baby peas, baby carrots, scallops, kosher salt, extravirgin olive oil, chanterelles, flatleaf parsley

Taken from www.epicurious.com/recipes/member/views/coquille-st-jacques-with-spring-vegetables-50047245 (may not work)