4 21/25 prawns raw peeled devained tail on
4 20/30 scallops, abductor muscle removed
4oz baby shrimp meat
Saute garlic, shallots and butter until sweated (no color). Deglaze w/ vermouth. Reduce by half. Add cream, reduce by half. Mounter au beurre. Chill, store.
Saute prawns/scallops until 75% cooked. Add baby shrimp and 3.5 oz sauce. Finish w/ terragon when cooked. Serve over puff pastry.