Scallop Sandwiches

Method

1. Put the broth, Dolcetto, ginger and shallot in a pot over high heat and boil until about ¾ cup is left. Do the rest while it reduces.
2. Let the puff pastry soften just slightly, then cut four 3-inch squares. Brush the tops with beaten egg and bake at 350°F until puffed and golden, about 20 minutes. Refreeze the rest of the dough.
3. Heat the olive and sesame oils in a large frying pan. Add the mushrooms, then the garlic, salt and pepper, and cook until the mushrooms release their liquid and it has cooked away. Spoon them out.
4. Add a little more oil if needed and sear the scallops without moving them until browned underneath. Turn and cook the other side, then take them out.
5. Pour the reduced wine and broth into the pan and scrape up the browned bits. Return the mushrooms to the pan and keep it over low heat.
6. Split each pastry square in half through the middle. Set a bottom half on each plate, cover with mushrooms and scallops, add the top, and scatter the green onions around.