1 1/2 pounds (750 g) scallops, quartered if large
6 tablespoons (90 mL) butter
1/2 cup (125 mL) each julienne strips of carrots, celery, green onions and broccoli stems, cut 1/8-inch (3 mm) wide by 1 1/2-inches (4 cm) long
1/2 cup (125 mL) dry white wine
1 tablespoon (15 mL) each finely chopped fresh parsley, tarragon and basil leaves (or 1 teaspoon/5 mL each of dried)
1 large garlic clove, minced
Salt and freshly ground pepper to taste
1 tablespoon (15 mL) all-purpose flour
1 tablespoon (15 mL) butter, at room temperature
6 puff pastry shells, baked
Garnish: minced fresh parsley, pepper and lemon wedges
Wash scallops and pat dry. Refrigerate until needed.
In a large frying pan, heat 2 tablespoons (30 mL) of butter. Add julienned vegetables and stir-fry for 1 minute. Add wine and simmer for 3 minutes. Pour into a small bowl and keep warm. Wipe out frying pan with paper towel.
Add remaining 4 tablespoons (60 mL) butter; heat. Add scallops to pan and cook, stirring until they just begin to lose their translucency and become opaque, about 3 minutes. Add parsley, tarragon, basil, garlic and reserved vegetable/wine mixture. Season to taste with salt and pepper. Stir well.
On a small plate, knead together 1 tablespoon (15 mL) each of flour and butter. Push scallops and vegetables to side of pan, and whisk in small bits of the kneaded butter until sauce is slightly thickened.
Spoon mixture into puff pastry shells and serve, topped with a sprinkling of parsley and a grind of pepper. Garnish with a wedge of lemon. Makes 6 servings.