Instructions: Pre-heat the oven to 200 C/400 F/gas mark 6

Cook the puff pastry circles in the oven. Before baking, make sure that 8 pieces are docked with a fork and that the remaining 4 are brushed with eggwash.

Melt the butter. Finely chop the spring onion, keeping the green and white part separate. Sweat the white part in the butter, do not colour. Take out and leave to cool. In the same pan, add the green of the onion and sweat carefully. Add the finely chopped mint leaves, then the peas. Cover with a lid and cook for 5 minutes.

Take off the lid, add double cream, white wine and seasoning. Cook slowly for 10 minutes. Purce in a machine, very fine.

With the white of the spring onions, add the vinegar, oil and salt and pepper then the chopped parsley and put to one side.

Heat oil in a griddle pan. Cut the scallops in half horizontally and seal in the pan but do not overcook. Season when cooked.

Lay one piece of puff pastry on a plate and put 4 pieces of scallop on top.

Pour a little sauce on top. Lay another piece of puff pastry on top of this, then 4 more scallops and then some more sauce. Dribble the vinaigrette over the layered pieces and around the outside. Place the eggwash piece of pastry on top and serve.

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