1. Heat the oven to 190 C. cut the carrot and leek into fine julienne, wash the leek julienne well. Blanch both julienne in boiling salted water for 20 seconds, refresh in ice-cold water, drain and dry well. Add the ginger confit with 2 teaspoons of its syrup, and toss with the soy sauce, sesame oil and lime juice.
2. Place a small pile of the vegetable julienne in the center of the deep scallop shells. Slice the scallops horizontally into thin discs and arrange in the shells in an overlapping flower pattern. Put the remaining julienne on top of the scallops and divide any remaining liquid between the shells. Sprinkle lightly with salt and generously with pepper.
3. Cover with the top shell and seal with a strip of rolled out puff pastry, making sure there are no gaps. Brush the pastry lightly with beaten egg. Place the shells on a bed of rock salt to keep them flat and cook in the preheated oven for 9 minutes. Serve immediately, opening the shells at table to enjoy the aromas as they are released. This can be served with a beurre blanc flavoured with a little fresh ginger juice.
Book Credit: Le Gavroche Cookbook
Published by: Weidenfeld and Nicolson