Prepare the puff pastry:
Rinse and dry the empty scallop shells that you have had raised by your fishmonger.
Preheat the oven to th-8 (240°C).
Roll out the dough to 1/2 cm thick. Lay a flat shell on it. Use it to cut out twelve shapes slightly larger than shells.
Place the six hollow shells, domed side up on a baking sheet. Cover them all with the previously cut pieces of dough. Brush the dough with egg yolk beaten with a tablespoon of water. Bake in the oven for 10 to 12 minutes, then leave to rest for 5 minutes before gently unmolding the puff pastry shells.
Clean, wash and slice the leeks. Melt the butter in a sauté pan, add the leek strips, salt, mix, cover and cook over low heat for 10 to 12 minutes, stirring occasionally.
Rinse, pat dry and cut the scallops in half lengthwise. Salt and pepper them.
Brush the truffle under running water and cut it into thin strips.
Pour the cream over the leeks, mix, cook for 2 minutes over high heat, add the scallops and continue cooking for 2 minutes, turning them over.
Place the hollow pastry shells in the serving plates. Distribute the scallops, the leek strips and the sauce; Add some Avruga seeds and sprinkle with truffle slices.
Then place the tops and garnish with celery leaves or parsley if desired.
Serve immediately.
The avruga also called:herring roe are actually pearls of smoked herring sometimes colored using squid ink made from pulverized herring meat into micro-beads, forming a cheaper alternative to caviar, but they are not fish eggs.
You can find it in jars in specialty stores.
Personally, I like to use it, it is both pleasant in taste and pretty in presentation. It's still not worth a good Osetra.
