Roll out the puff pastry thinly and cut out (for 4 scallops: 4 x 6.5 cm and 4 x 7 cm ø), cover with leek. Put the scallop meat on top, season, cover with leek one more time and close with the bigger pastry lid. Brush with egg and refrigerate.
Bake in the oven at 220 °C for 15 min.
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