Scallops in Puff Pastry

Ingredients

• 1 pound asparagus fresh
• 4 servings garnish: asparagus spears 
• 1.5 pounds bay scallops 
• 2 tablespoons butter 
• 4 servings citrus butter 
• 2 tablespoons cooking sherry dry
• 1 large eggs lightly beaten
• 0.3 teaspoon pepper 
• 17.3 ounce puff pastry sheets frozen thawed
• 0.5 teaspoon salt 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Cut asparagus diagonally into 1/2-inch pieces.
2. Melt butter in a skillet; add asparagus, and saute 2 minutes.
3. Add sherry, and cook 1 minute. Spoon evenly into 5 1/2-inch scallop baking shells; top evenly with scallops, and sprinkle with salt and pepper.
4. Roll puff pastry to 1/8-inch thickness on a lightly floured surface.
5. Cut into 4 (6 1/2-inch) rounds; place rounds over scallop shells, pressing edges to seal.
6. Brush with egg.
7. Cut leaves from remaining pastry; brush with egg, and place on shells.
8. Cut slits in tops, and place shells on a baking sheet.
9. Bake at 450 for 12 to 15 minutes or until golden.
10. Serve immediately with Citrus Butter.