Scallops in Puff Pastry “Jardinière” | Seafood from Canada

Ingredients

• 1/2 Box puff pastry, frozen
• 1 Small egg yolk
• 15 mL Butter or margarine
• 50 mL Carrot cut in strips
• 30 mL Celery cut in strips
• 1/2 Zucchini, cut in strips
• 50 mL Red bell pepper cut in strips
• Pinch salt
• Pinch pepper
• 30 mL Butter
• 2 mL Olive oil
• 12 Scallops, large
• 15 mL Butter
• 15 mL Shallots
• 1 Small garlic clove
• 125 mL Dry vermouth
• 15 mL Flour
• 175 mL Fish stock or bouillon
• 30 mL Whipping cream
• 2 mL Fresh lemon juice
• 5 mL Old style grainy mustard