Preheat the oven to 425°F with the rack in the upper position.

Roll out the puff pastry to ⅛-inch thickness and cut into 12 (3-inch) rounds.

Place them on a parchment-lined baking sheet and bake for approximately 7 minutes or until deeply golden.

Set aside on the baking sheet.

Slice the shrimp lengthwise into halves, then thinly into strips.

Remove bones from frog legs (if using) and thinly slice the meat.

Slice mushrooms lengthwise into thin strips.

In a medium skillet over medium heat, melt 2 tablespoons of butter.

Add julienned scallion and shallots, cooking until softened.

Increase heat to medium-high, add frog legs and shrimp, and cook for about 1 minute.

Add mushrooms and cook for an additional 1 minute.

Transfer to a plate, reserving the liquid.

In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.

Add sherry, stirring and scraping flavorful bits, and cook for a few seconds to reduce.

Stir in broth and cream, reduce heat to low, and simmer, stirring constantly, until the sauce slightly thickens.

Return the seafood and protein mixture to the skillet, increase heat to medium, and cook, stirring constantly, until most of the sauce is incorporated.

Preheat the oven to 375°F.

Return the puff pastries to the oven and bake for 10 to 15 minutes or until heated through.

Split the pastry rounds horizontally and hollow out the center.

Fill each bottom round with about 2 teaspoons of the seafood mixture and cover with the top round.

Serve the Seafood and Puff Pastry Parcels hot, savoring the exquisite flavors.