Cassolette of escargot and scallop

Ingredient;
Escargot 4pcs
Scallop 2pcs
Chorizo de Bilbao 50g
White beans/brown beans 30g
Onion white 1tbsp
Garlic 1tsp
Olive oil 1tbsp
White wine 50ml
Gravy 50ml
Parsley 1tsp
Basil 1 tsp
Sesame seed puff pastry 1pc

Procedure;
Seasoned the escargot and scallop with salt and pepper [set a side]
In a heavy pan seared the escargot till half cooked set a side.
In same pan seared the scallop till golden brown set a side.
In same pan sauté the sausage till caramelized then add shallot and garlic glazed with white wine then reduce till half, then add the white beans simmer till beans cooked then add the escargot, scallop and gravy simmer again. To finish sprinkled with chop herbs. Garnished with crisp sesame puff pastry and Italian parsley.