Scallops Sauteed With Herbs And Vegetables

• 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

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

julienne strips leeks, butter, white wine, bay scallops, butter, sorrel, parsley, tarragon, clove garlic, salt, pepper, allpurpose flour, butter, pastry shells

Taken from www.cookbooks.com/Recipe-Details.aspx?id=191484 (may not work)