Preheat oven to 400 deg.

Divide puff pastry into 6 parts. In center of each, place one scallop, 1/2 oz feta, leek. Fold corners of pastry over scallop and then pull sides up to center and seal. This makes a pouch like a won-ton.

Bake wellingtons for 12 minutes or until golden brown.

Sauce: Cook vinegar and shallot on stove until it has completely reduced; then add capers and cold butter. Mix until creamy.

Alternatively you can use pastry shells and bake them separately. Chop up the leeks for scallions and put a bin the botton of the shell. Then drop in a pan cooked scallop and top with the sauce.

When wellingtons are done, plate them and drizzle with sauce.

Serves 6 as an appetizer or 2-3 as an entree.

Adapted from "Another Taste of Myrtle Beach" by Phyllis C. Myers