Title: Coquilles st. jacques au gingembre (scallops
 Categories: Seafood, Main dish
      Yield: 2 Servings
 
      6 oz Puff pastry
      1    Egg; lightly beaten
    1/2 c  Sauternes
      1    Shallot; minced
  1 1/2 ts Minced fresh ginger
     10 oz Bay scallops
           -OR- Sea scallops, halved
           - (horizontally)
      3 tb Whipping cream
    3/4 c  Unsalted butter; chilled,
           - cut into small pieces
           Salt
           Freshly ground pepper
      2 ts Fresh lemon juice
           -OR to taste
      2    Green onions; sliced  -OR-
      1 sm -Leek, in 1/4" thick slices
 
  Preheat oven to 450 F.  Roll out puff pastry into 10-inch circle 1/4
  inch thick.  Place on baking sheet and cut out 8-inch 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 medium-high 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.