2) Beat the egg and brush onto the tops of the pastry using a pastry brush. Season the cases with sea salt and place into the preheated oven. Bake for 12 to 15 minutes until golden and crispy. Once cooled, cut away the tops of the cases and reserve. Lay the bases out on plates.
3) While the cases are baking, make the beurre blanc. In a large, clean saucepan put the shallots, white wine, white wine vinegar, fresh thyme and bay leaves. Simmer until reduced by half then season well with salt and plenty of freshly ground black pepper.
4) Sieve the sauce, place back over a low heat and reduce. Add the cream and stir. Add the butter, several cubes at a time, while stirring until the sauce thickens. Set aside, keeping warm.
5) While the sauce is reducing, set a pot of salted water over a high heat and bring to the boil. Add the carrots first to give them a head start, then add the peas briefly to cook the vegetables until tender but still firm, about 2 minutes. Drain and set aside.
6) Clean the scallops and season with salt and freshly ground black pepper. Set a large frying pan over a high heat and add the olive oil. Once heated, add the scallops and cook undisturbed for 2 to 3 minutes on each side until well browned. Set aside on paper towels.
7) Increase the heat, add the chanterelles and saute. Add the carrots and peas to the pan and saute for 1 to 2 minutes until heated through. Add the scallops back to the pan, on top of the vegetables, to heat through.
8) To serve, divide the scallops between the pastry cases, adding a little of the beurre blanc sauce. Top with a matching pastry lid; rest it just off centre so you can see the filling. Garnish with a stem of fresh parsley and chives. Serve immediately with the remaining sauce on the side.