Ingredients (serves 4):

16 scallops and 4 shells

1 batch of puff pastry

1 egg yolk

1 leek (white only)

½ bunch of chives

1 carrot

4 tablespoons of white wine

4 tablespoons of crème fraiche

Salt, pepper

Method:

Cut the leek in half lengthwise. Cut into 5cm lengths, then slice into a fine julienne. Repeat with the carrot. Finely chop the chives.

Cut the pastry to fit the shells. Beat the egg yolk in a bowl with a little water.

Put the carrots and leek into a saucepan filled with cold salted water. Bring to the boil and cook for 2 to 3 minutes. Drain the vegetables and mix with the chives, wine and cream. Season with salt and pepper.

Fill the shells with the vegetable mixture. Add 4 scallops to each shell and season gently. Brush a little egg yolk around the edges of the shells and cover with the pastry, pressing on the edges to form a seal.

Brush with egg yolk before baking.

Baking in a Le Panyol wood-fired oven:

Cooking method: no fire, closed door

After 60-90 minutes of heating, let the embers burn for a moment with the door open before removing them from the hearth.

Once the hearth is at around 180°C, place the shells in the centre of the hearth, directly on the base.  Bake for around 10 minutes.

Turn them round with a little round peel halfway through baking.

The pastry should be golden and puffed.

Serve immediately.