1 sheet of frozen puff pastry, thawed and cut into 4 1/2-inch diameter circles
1 egg, lightly beaten
Sea salt
1 cup sweet baby peas, frozen or fresh
2 bunches baby carrots, trimmed and peeled with a little stem left on
1 pound sea scallops
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 pint chanterelles, halved (or similar wild mushroom if chanterelles aren't available)
1/2 bunch fresh flat-leaf parsley, for garnish
2 shallots, sliced
2 cups dry white wine
1 cup white wine vinegar
8 sprigs fresh thyme
2 bay leaves
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup heavy cream
2 sticks unsalted butter, cut into cubes and chilled
2 tablespoons freshly chopped chives
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