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9 oz puff pastry
5 oz foie gras pâté leftovers
3 oz heavy cream
6 oz milk
10 oz scallops (without the roe)
1 egg yolk
Fine salt and freshly ground pepper
In a Revolution cocotte, sauté the shallots on low heat along with the foie gras, without allowing either to brown. Add the milk, cream, salt and pepper. Cook for about 10 minutes before stirring.
Meanwhile, roll out the puff pastry, and cut out four disks whose diameters are slightly larger than that of the Tête de Lion bowls.
Divide the hot velouté evenly among the four Tête de Lion bowls, and then add the scallops.
Beat the egg yolk with a bit of water, and brush the rim of each bowl with this mixture. Now place a disk of puff pastry over each bowl like a lid, and press around the edge: the egg yolk will act like glue.
Brush the entire surface of the dough with the remaining egg yolk. Bake the soups for 15 minutes at 390°F.