1 puff pastry sheet
1/2 cup vermouth
1/2 lb butter
1/4 cup of sherry
Chives, finely sliced
1 oz smoked trout roe
For the tartine shell: Roll the puff pastry out until about 1/8-inch thick. Cut into rectangles 1 1/2 by 5 inches. Bake the puff pastry between parchment paper and two sheet trays to prevent them from rising. Let them cool.
For the beurre blanc: Slice 2 of the shallots. Sweat them in a small saucepot. Add 1/4 cup of vermouth and reduce by half. Whisk in the butter at a simmer. Season with salt and pepper. Hold aside.
Blanch the tomatoes in boiling water for 10 seconds then put them in an ice bath. Peel the tomatoes then cut them in quarters. Cut out the insides, leaving petals. Cut the petals in small dice.
For the sherry shallots: Finely dice the other four shallots. Pour over 1/4 cup of vermouth and 1/4 cup of sherry vinegar. Reduce the liquid over the shallots until dry.
Slice all of the scallops into three rounds each. Place two of the raw scallops over the puff pastry shells. Bake them in the oven for 4 to 5 minutes at 375°F.
Add the tomatoes, sherry shallots, and chives to the beurre blanc. Sauce it over the scallop tartine. Place some smoked trout roe over the top and garnish with some chervil.