1 pkg. frozen patty shells (pkg. contains 6 shells)
2 tbsp. minced onion
2 tbsp. unsalted butter
3 tbsp. sesame seeds
1 lb. fresh med. shrimp, shelled and deveined (or 12 oz. frozen cleaned shrimp)
6 oz. flounder or halibut, cut into sm. pieces (thawed, if frozen)
8 oz. scallops (thawed, if frozen)
3/4 c. dry white wine
2 egg yolks
1 c. whipping cream

Bake patty shells according to package directions.

Meanwhile, saute onions in butter in a large skillet until tender. Add sesame seeds, stirring constantly until lightly browned. Add shrimp, flounder and scallops; saute, stirring constantly until cooked. Remove seafood from skillet and set aside.

Add wine to remaining mixture in skillet; cook until reduced by half. In a small bowl, beat egg yolks into whipping cream; gradually beat egg yolk mixture into wine mixture. Bring to a boil, add reserved seafood mixture. Simmer a few minutes longer.

Spoon seafood mixture over baked pastry shells and serve.

Yield: 4 to 6 servings.

And a final tip: A little fresh parsley and a few strips of pimento artfully arranged on top of the hot hors d'oeuvres will provide color and add the festive touch that is desired.