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Scallops cooked in their shells with a vermouth cream sauce, topped with golden, homemade rough puff pastry lids.
Scallops and shrimps in shells with fish mousse and vegetables, topped with puff pastry and served with buttery herb sauce.
Succulent pork loin stuffed with garlic, fresh oregano, and Parma ham, then roasted and served with an instant vermouth gravy.
Scallops baked in shells with a creamy white wine and mustard sauce, sealed with puff pastry and served on seaweed.