Seared Sea Scallops in Beurre Blanc with Baby Spring Vegetables in Puff Pastry

Ingredients

• 1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
• 1 egg, lightly beaten
• Sea salt
• 1 cup sweet baby peas, frozen or fresh
• 2 bunches baby carrots, trimmed and peeled with a little stem left on
• 1 pound sea scallops
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
• 1/2 bunch fresh flat-leaf parsley, for garnish
• 2 shallots, sliced
• 2 cups dry white wine
• 1 cup white wine vinegar
• 8 sprigs fresh thyme
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1/4 to 1/2 cup heavy cream
• 2 sticks unsalted butter, cut into cubes and chilled
• 2 tablespoons freshly chopped chives

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