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.