Toss the scallops, shrimp and diced fish with the olive oil,
season with salt and pepper and spread the seafood onto a
baking tray. Pre-heat an oven to 375-degress, and bake the
seafood for approx. 5-7 minutes. Remove from heat and set
aside to rest.
In a small sauce pan melt the butter over medium heat. Sauté
the onion, green pepper, celery, carrots and mushrooms until
tender (approx. 5 minutes). Add the flour to make a roux.
Continue to cook over medium heat for 3 minutes. Add the milk
and cream and wisk until smooth and until no lumps appear.
Simmer on low heat for 18-20 minutes. Add the fresh herbs,
lemon juice and season with salt and pepper. Remove from
In a large bowl, combine the cooked seafood with the vegetable
and cream sauce. Gently mix together, being careful not to
break up the seafood. Divide this creamy seafood mixture into
4 large oven proof ramekins and cover with the rounds of
chilled puff pastry. Brush the tops of the pastry with beaten
egg and bake inside a pre-heated 395-degree oven for
approximately 15 minutes or until golden brown. Remove from
heat and serve with a side salad.