1 pkg. (10 oz.) Pepperidge Farm frozen Puff Pastry Shells
2 tbsp. minced shallots or onion
2 tbsp. butter
1/4 c. sesame seeds, crushed with mortar and pestle
1 pkg. (12 oz.) frozen cleaned shrimp, thawed
OR 1 lb. fresh small shrimp, shelled and deveined
1 pkg. (6 oz.) frozen crabmeat, thawed
1/2 lb. fresh scallops
1 c. dry white wine
2 egg yolks
1 c. heavy cream
Salt and pepper to taste

Prepare pastry shells according to package directions. In large skillet, saute shallots in butter until tender. Add sesame seeds and cook, stirring, until light golden brown. Add shrimp, crabmeat and scallops and cook, stirring, for 2-3 minutes. Remove from skillet and set aside. Add wine to skillet and continue cooking until reduced by half. Beat egg yolk into heavy cream and gradually beat into wine. Bring to a boil and add reserved seafood mixture. Simmer a few minutes longer until seafood is cooked. Season to taste. Spoon into pastry shells and serve immediately. Makes 6 servings.