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Vol-au-vent with Bay Scallops

1 cup (1/4 liter) fish stock
1/2 cup (125 ml) dry vermouth
1/2 cup (125 ml) heavy cream
1 1/2 tablespoons (22 1/2 ml) butter
1 pound (1/2 kg) bay scallops
3 tablespoons (45 ml) fresh chervil leaves
coarse salt
freshly ground pepper
6 fully baked 6 inch (15 cm) vol-au-vent cases

Place the fish stock and vermouth in a 1 quart (1 liter) saucepan.
Bring to a boil and reduce to a glaze -- this will take about 20
minutes. Add the cream. Stir and cook until fairly thick -- about
10 minutes.

Over moderately high heat, melt the butter in a skillet. When
butter is foamy, add the scallops and cook just until opaque --
about 2 minutes. Remove the scallops to a dish and keep warm.
Pour the liquid from the skillet into the saucepan with the cream
sauce. Cook until sauce is reduced to its original thickness.
Add 2 tablespoons (30 ml) of the chervil, the scallops and salt
and pepper to taste.

Divide scallop mixture among the cases. Top with remaining chervil
and freshly ground pepper.

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