Scallop puff pastry

Step: 1
Fry the scallops, half a pack of peeled shrimp and the drained mushrooms in a pan with a little olive oil.

Step: 2
When the mixture has released its water, add a dose of saffron, a teaspoon of dill or parsley

Step: 3
Let the mixture simmer on a low heat for about 15 to 20 minutes (the scallops should be white).

Step: 4
Prepare a thick béchamel sauce (butter, flour, milk, salt, pepper) (the size of a large breakfast bowl).

Step: 5
Mix in the pan with the scallops, shrimp and mushrooms and leave to cool.

Step: 6
Put the puff pastry in a high cake tin (leave the baking tray on the cake, then the tin does not need to be greased), pour in the mixture

Step: 7
Cover with a new sheet of puff pastry in which you have made a small hole, glue the edges together and brush with egg yolk.

Step: 8
Bake without preheating, thermostat 210°C