Tender scallops baked in Puff Pastry and topped with a tart sauce. Ingredients 1 each sheet puff pastry as required 1 each leek washed & chopped 6 large scallops 1 stick butter cold, cut into 4 pieces 4 ounces white wine vinegar or 1/2 wine and 1/2 cider vinegar 1 each shallot diced 1 ounce capers slightly mashed 3 ounces feta cheese

Instructions
Preheat oven to 400 deg.

Divide puff pastry into 6 parts. In center of each, place one scallop, 1/2 oz feta, leek. Fold corners of pastry over scallop and then pull sides up to center and seal. This makes a pouch like a won-ton.

Bake wellingtons for 12 minutes or until golden brown.

SAUCE: Cook vinegar and shallot on stove until it has completely reduced; then add capers and cold butter. Mix until creamy.

Alternatively you can use pastry shells and bake them separately. Chop up the leeks for scallions and put a bin the botton of the shell. Then drop in a pan cooked scallop and top with the sauce.

When wellingtons are done, plate them and drizzle with sauce.

A variation on this recipe is also hosted on BigOven.com as recipe number 159306.

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Yields: 6 Servings    posted as 159306
     Another Taste of Myrtle Beach by Phyllis C. Myers

notes:  I chose to use puff pastry shells for this batch. It's the same effect, just a bit easier to do.

Cuisine:   American

Main Ingredient:   Scallops