Recipe - Coquilles St Jacques Au Gingembre (Scallops With Ginger)

6 ounce Puff pastry
1 Egg; lightly beaten
One half cup Sauternes
1 Shallot; minced
1 One half teaspoon Minced fresh ginger
10 ounce Bay scallops
OR Sea scallops, halved
(horizontally)
3 tablespoon Whipping cream
Three fourths cup Unsalted butter; chilled,
cut into small pieces
Salt
Freshly ground pepper
2 teaspoon Fresh lemon juice
OR to taste
2 Green onions; cut or sliced up OR
1 small Leek, in 1/4" thick slices

Preheat oven to 450 F. Roll out puff pastry into 10inch circle One fourth inch
thick. Place on baking sheet and cut out 8inch circle from center,
discarding excess pastry. Brush with egg. Cut concentric circle 1 inch
from edge and halfway through pastry. Chill pastry 10 minutes. Bake 15
minutes, reduce heat to 350 F and continue to bake until pastry is golden
brown, about 15 to 20 minutes. Return oven temperature to 450 F. Carefully
lift off pastry cover formed by concentric circle and gently remove moist
dough inside shell. Combine wine, shallot and ginger in medium saucepan and
bring to boil over medium heat. Add scallops and cream and cook 1 to 2
minutes. Remove scallops using slotted spoon. Increase heat to mediumhigh
and cook liquid until reduced to 2 tablespoons, adding any juices drained
from scallops. Whisk in all but 1 teaspoon butter 1 piece at a time. Season
with salt and pepper. Add lemon juice. Set sauce aside. Melt remaining 1
teaspoon butter in small skillet over high heat. Add green onion and cook
30 seconds. Set aside. Stir scallops into sauce and heat through. Reheat
pastry shell and lid in oven for 2 minutes. To serve, place pastry shell on
heated platter and fill with scallop mixture. Sprinkle with green onion and
top with pastry lid.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip