List of Ingredients
- 7 OZ. of puff pastry dough, rolled out
- 7 OZ. of green bell pepper
- 4 1/2 OZ. of zucchini
- 4 1/2 OZ. of yellow bell pepper
- 4 OZ. of flat green beans
- 4 PCS. of scallops
- 1 PC. of egg yolk
- Milk
- Thyme
- Extravirgin olive oil
- Salt
- Pepper
Method
Trim the ends off the flat green beans. Cut into pieces and cook in boiling water for 5-6 minutes, remove from the heat and drain.
Trim the bell peppers, removing the white ribs and seeds, and cut into thin strips, about 1/8 inch thick and 1 1/4 inches long (julienne). Trim the ends off the zucchini and remove the middle part with the seeds; dice the green part. Heat a little oil in a large pan and, when it starts to sizzles, add the peppers; season with salt and cook for 2 minutes; add the diced zucchini, cook for another 3 minutes, season with pepper and remove from the heat, then add the green beans.
Divide the vegetables into 2 small ceramic soufflé molds, then place a scallop in the middle of each; season with salt and a few thyme leaves.
Cut 4 discs out of the puff pastry sheet; they should be slightly wider than the diameter of the molds you're using so they cover the molds and come down about 1/2 inch over the rim.
Place the discs on the molds, brush with the egg yolk beaten with a drop of milk and bake at 400 °F for about 10 minutes; lower the oven to 350 °F and bake for another 5 minutes.