1 carrot, peeled, chopped
1 tbsp chopped fresh dill
1 leek, trimmed, sliced
110g/4oz shallots
Β½ tbsp wholegrain mustard
salt and freshly ground black pepper
1 tbsp olive oil
250ml/9fl oz fish stock
1 tsp vegetable oil
2 free-range egg yolks, beaten
110g/4oz ready-made puff pastry
250ml/9fl oz whipping cream
8 scallops, in their shells
250ml/9fl oz dry white vermouth