Scallops baked with a puff pastry lid

- To make the sauce, reduce the fish stock by half and add the vermouth. Reduce by half again. Add the cream and reduce again by half so it has a saucy consistency.

- Heat the oven to 200C. Drop the carrot and leek into a pan with the butter and cook until soft. Season with white pepper and a little salt. Take from the heat, add the dill and cool.

- Lay the ramekins out and put some vegetables in the bottom of each. Lay the scallops over the vegetables and spoon over the sauce.

- Cut the pastry into six discs slightly bigger than the shells. Brush the edge of the ramekin with egg wash. Put on a lid and press to seal. Trim excess pastry, then brush the tops with wash and put on a baking tray. Bake for 20 minutes until puffed and golden.