Cut only very small florets of the same size from the cauliflower or broccoli, about 12-15 pieces, use the rest for other purposes. Cut the carrots, leek and zucchini in brunoise or julienne (into very small cubes or narrow sticks).
Blanch the cauliflower florets for 3 minutes or the broccoli for 1.5 minutes. Blanch the snow peas for 2 minutes.
Then cook the zucchini, carrots and leek separately in butter, finish cooking the blanched cauliflower and snow peas in butter as well.
Now let the velouté boil down a little to make it even thicker. Line a baking sheet with parchment paper and use a setting ring approx. 8-10 cm in diameter and at least 4 cm high. There, the vegetable pieces are mixed according to your own ideas and layered up to the edge and pressed down well. Repeat this process four times in total. Before the setting ring is pulled up, about 50 ml of the cooled down and as thick as possible velouté is poured over the vegetables in order to achieve more stability.
In the meantime, heat the oven to 220 ° C and use the setting ring to cut out four round slices of puff pastry. Pierce each slice with a sharp knife 10-15 times and then place on top of the vegetable towers. If you like, weigh down the puff pastry with an ovenproof saucer so that it does not rise too much. Place in the oven for about 12 minutes.
During this time, heat the Bercy sauce, do not let it boil and for the last 4 - 5 minutes sauté the scallops in the remaining butter, carefully season with salt and pepper.
Spread 2 tablespoons of Bercy sauce on 4 plates in a mirror, carefully place the millefeuille on top with a cake server, spread one tablespoon of Bercy over the puff pastry and place the scallops on top. Serve immediately.
You can also put the millefeuille together on the plates in the setting ring. Then you would have to blindly bake the puff pastry. The vegetables would then be lukewarm at best, but they taste just as good.
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