Chef Fabrice Beaudoin seasons scallops with salt and pepper and quickly caramelizes them in a mixture of butter and olive oil.Separately, he sweats chopped shallots and julienned leeks and carrots with morels in butter. He places those in scallop shell halves, sprinkles chopped tarragon, chive, parsley and basil on them and tops them with the scallops.Next he covers the scallops with the other halves of the shells, seals them with puff pastry, brushes the pastry with egg and bakes them until ...

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