1. Thinly roll out the pastry

2. Cut the pastry into 8 squares, each the size of a scallop shell

3. Oil the scallop shells lightly and line each one with a piece of pastry

4. Press the pastry well into the shell

5. Trim off any excess pastry

6. Poach the scallops together with the chives, salt and pepper in white wine for about 6minutes

7. Remove the scallops from the pan

8. Cut each one in half and drain well on absorbent kitchen paper

9. Divide the cooked scallops between the four pastry-lined shells

10. Brush the pastry rims of the shells with the beaten egg

11. Beat the egg yolks and the cream together

12. Spoon the cream mixture over the scallops

13. Cover the scallops with the remaining squares of pastry

14. Trim off any excess pastry and seal the edges together

15. Score lines on top of the pastry with a sharp knife to give it a shell-like appearance

16. Glaze the pastries with the beaten egg and make a small hole in the top of the pastry

17. Bake in the preheated oven for about 20minutes

18. Carefully ease the pastry cases out of the shells and place them on individual plates

19. Spoon a little Hollandse sauce through the hole of each pastry crust

20. Serve immediately with the remaining sauce handed separately in a sauce-boat

List of ingredients required:

(serves 4 people)

4 clean scallop shells
Vegetable oil
1 lb (450g) puff pastry
12 medium scallops, off their shells
150ml dry white wine
1 tablespoon fresh chopped chives
1 beaten egg
Salt and freshly ground black pepper
2 egg yolks
4 tablespoons double cream
Hollandaise sauce

The oven should be preheated at a temperature of 400F (205C)