Heat oven to 400. Heat milk, salt, allspice and butter in a large pan until it just starts to boil. Take off the fire and add flour, stirring until well mixed. Put back on a medium fire, stirring until it is a bit drier and it starts to make a film on the bottom of the pan. Remove from heat and let cool. Add eggs and blend well (with a Cuisinart, mixer or by hand). Place 1 1/2 inch mounds on parchment paper and bake for 25 minutes or until lightly golden brown. After cooling, slice a part off the top of the pastry with a small knife to place the scallops in.

Pan sear large scallops in several tablespoons of butter on a medium to high heat. Sprinkle with sea salt and lots of fresh cracked pepper. Turn scallops after 2-3 minutes and cook another 2 minutes. Place on pastry in a warm oven and make reduction sauce by deglazing pan with 1/2 cup of white wine on a medium high heat, scraping tidbits from the bottom of the pan and reducing to 3/4 of the volume of liquid. Pour on scallops and top with the cut top of the pastry. Garnish if desired with thyme.

Carrot and Onion in Wine and Lemon

~ 1 small bag of baby carrots
~ one large or two medium onions, slivered
~ 1 cup of white wine
~ 6 tablespoons of butter
~ Zest and juice of two lemons
~ 2 tablespoons of honey

~ Fresh cracked pepper

Carrot and Onion in Wine and Lemon