It is fresh scallop season locally. That means succulent deep sea scallops the size of your fist. But what do you do when you have fresh sea scallops and a bit of a craving for Wellington? Simple, you make scallop wellies! Each tender and slightly massive scallop was seared off. Then it was wrapped in a tender and flaky pie pastry accompanied on the inside by an exotic mushroom duxelle and a spinach puree. Top it with a flavorful lemon caper white wine sauce and well, get your Wellingtons on!