Recipe: Puff Pastry with Scallops in Leek Fondue

To start, I finely chop the leek whites and shallots.
In the meantime, I let my scallops brown slowly in the olive oil and butter mixture.
(Warning: Scallops are delicate. You must baste them often and let them cook for barely 5 minutes).
When they are golden, I set them aside on a plate and in their place, I put my leeks and shallots which I salt and pepper. Here too, low heat, stir often, and don't let them brown. Just translucent. About 5 minutes as well.
While my vegetables cook gently, I spread the puff pastry in my baking dish, with parchment paper at the bottom, of course!
When my vegetables are translucent, I pour 15 cl (a small mustard glass) of Chablis into the sauté pan and let it evaporate for 3 minutes, after which I add two spoonfuls of thick crème fraîche to my vegetables. I adjust the seasoning. You can add a little nutmeg.
Then add the scallops that were waiting on their plate and let reduce a little more, until you achieve the desired consistency (Ah! that's up to you!)
When you have reached the consistency you want, put your preparation on the puff pastry and close it by giving it (if you can manage it!!!) the shape of a shell! (I couldn't do it!)
Brush it all with a beaten egg and a brush
Put in an oven heated to 180° for 35 to 40 minutes.
Enjoy!