INGREDIENTS

• 2 cups low salt beef broth
• 2 cups BARGETTO Dolcetto
• 1 T. minced ginger
• 1 T. minced shallot
• 1 sheet purchased frozen puff pastry dough
• salt and pepper to taste
• 1 egg, beaten
• 3 T. olive oil
• 2 T. sesame oil
• 1 T. minced garlic
• 1 lb. shiitake mushrooms, stems removed, sliced
• 2 green onions, sliced
• 16 sea scallops (if scallops are unavailable, mild, firm, white fleshed fish like halibut may be substituted)

DIRECTIONS
yield: 4 huge appetizers, 2 small dinners/lunch

1. Dump the beef broth, Dolcetto, ginger and shallot in pot. Turn the heat on high. Cook until you have about 3/4 cup of liquid remaining. You can do the rest of the steps while you wait.
2. Remove puff pastry from freezer and let it get just barely soft. Then take a sharp knife and cut out four 3" x 3" Squares. refreeze the leftover dough.
3. Brush the beaten egg over the top of the squares and bake in a 350 degree oven until puffed up high with a golden brown crust; about 20 minutes for me.
4. Heat olive oil and sesame oil in a large frying pan.
5. Add mushrooms, then garlic. Add salt and pepper. Cook until the mushrooms give off their liquid and cook until the liquid is gone. Spoon the mushrooms out of the pan, add a little more olive oil/sesame oil if you need to and then cook the scallops. For best results, add the scallops to the pan and cook until they caramelize brown without moving them. Turn over and finish cooking on the other side. Take the scallops out of the pan.
6. Pour in the reduced wine and broth. Scrape up any yummy bits stuck to the bottom of the pan.
7. Put mushrooms back into pan with the wine and broth. Cook over low heat while you finish the rest of the dish.
8. Cut the puff pastry squares in half horizontally, right through the middle of the "puff'. Put one bottom pastry on each of four plates, then divide the mushrooms over the bottoms. Place scallops over the mushrooms, add the remaining pastry top and scatter the green onions on plate.