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1
Melt 1 1/2 tablespoons of the butter over medium heat.
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2
Add the leeks and salt and cook until very soft but not brown, about 15 minutes.
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3
Set aside.
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4
Scrub the scallop shells well.
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5
With a thin, sharp knife, pry open the shell, slip the knife inside and cut through the large white muscle tab to release one side of the shell.
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6
Open the shell fully and pull out and discard everything but the white muscle and the reddish roe.
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7
Rinse under cold running water to remove all grit.
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8
Pat inside and outside of shells dry.
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9
Repeat with the remaining scallops.
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10
Preheat oven to 425 degrees.
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11
Roll out the pastry and cut into 12 strips, 1 by 13 inches long.
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12
Keep refrigerated until ready to use.
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13
Place some of the leek mixture and 1 teaspoon of butter into each scallop shell.
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14
Use a strip of pastry to seal the shells tightly shut.
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15
Leave no gaps.
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16
Brush the dough with the egg yolks beaten with 1 teaspoon water.
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17
(If you can't get scallops in their shells, use 12 large sea scallops and place them in 12 scallop shells, available from kitchen-supply stores.)
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18
Scallops can also be baked with their shells tightly wrapped in aluminum foil.
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19
Spread kosher salt evenly on two baking sheets, nestle the shells in the salt and bake 13 minutes, or until pastry is browned and puffed.
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20
Serve immediately on warm plates.
