1 (17 1/4 oz.) pkg. frozen puff pastry sheets (2 sheets)

POACHED SCALLOPS AND SHRIMP:

1 1/2 c. dry white wine
8 oz. fresh bay scallops
12 oz. fresh med. shrimp in the shell

SHALLOT CREAM SAUCE:

2 tbsp. unsalted butter
2 shallots, finely minced
1 1/2 c. heavy cream
Salt, white pepper, and cayenne pepper
Fresh or dried dill weed or chervil leaves for garnish

TO MAKE PUFF PASTRY:

1. Preheat oven to 425 degrees. Thaw pastry according to package directions. Unfold pastry sheets on floured surface. Cut each sheet in thirds lengthwise on fold lines, forming 6 strips. Roll each strip out to 12 x 3 1/2 inch rectangle.

2. Sprinkle 2 or 3 large baking sheets with water. Place pastry strips, 2 inches apart, on baking sheets. Prick pastry well with fork.

3. Bake in 425 degree oven for 10 minutes, pricking with a fork several times during baking to prevent excessive puffing.

4. Reduce oven to 350 degrees. Bake 3 to 5 minutes longer until pastry is lightly golden all over, pricking with a fork once or twice. Cool on rack.

TO MAKE POACHES SCALLOPS AND SHRIMP:

1. In medium saucepan, bring wine to a simmer. Add scallops. Bring to a simmer. Reduce heat. Cover and poach 1 1/2 to 2 minutes until scallops lose their translucency.

2. Remove scallops with slotted spoon, reserving poaching liquid. Finely mince scallops. Place in bowl and cover to keep warm.

3. Bring poaching liquid to a simmer. Add shrimp. Bring to a simmer. Simmer gently, uncovered, 2 to 4 minutes until shells turn pink and shrimp are opaque when cut in center.

4. Remove shrimp, reserving liquid. Peel and devein shrimp. Finely mince shrimp. Place in another bowl and cover to keep warm.

TO MAKE SHALLOT CREAM SAUCE:

1. In a medium saucepan, melt butter and saute shallots until soft.

2. Add reserved poaching liquid. Boil gently over medium-high heat until liquid is reduced to 1/2 cup.

3. Add cream and salt, white pepper and cayenne pepper to taste. Boil gently until reduced to 1 1/4 cups, stirring occasionally. Remove from heat.

TO ASSEMBLE:

1. Trim edges of puff pastry to form 6 equal rectangles.

2. Mix minced shrimp with 1/4 cup Shallot Cream Sauce and minced scallops with another 1/4 cup of sauce.

3. Place a rectangle of pastry on serving dish. Spread with half of the scallop mixture. Top with another pastry rectangle and spread with half the shrimp mixture. Top with a third pastry rectangle. Repeat, layering pastry, scallop mixture, and shrimp mixture to make a second filled pastry stack.

4. Glaze tops of pastry with a little sauce. Sprinkle with dill or chervil.

5. To serve, cut into 1 inch slices with serrated knife. Yield: 20 to 24 slices.