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Categories:Viewed: 42 - Published at: 8 years ago
Ingredients
- 2 cups chicken stock
- 3/4 cup heavy cream
- 1 small leek, tough outer leaves removed and discarded
- 8 sea scallops
- Salt and pepper
- 8 sheets phyllo pastry dough
- 4 tablespoons melted butter
- 1 medium carrot, peeled and cut into julienne strips
- 1/4 small celery root, peeled and cut into julienne strips
- 3 tablespoons chopped parsley
- 7 tablespoons cold, unsalted butter, cubed
- 1/4 teaspoon saffron
Method
- In a small saucepan, reduce the chicken stock by half.
- Add the cream and reduce to 3/4 cup.
- Preheat oven to 425 degrees.
- Cut 8 to 10 thin strips about 5 inches long from a few of the light-green leek leaves.
- (You will use these to tie the phyllo ''bags.'')
- Blanch strips in boiling water for 1 minute, then cool in cold water.
- Pat dry and set aside.
- Cut the white and light green parts of the leek into julienne and rinse well.
- Season the scallops with salt and pepper.
- Brush a sheet of phyllo with some of the melted butter, fold in half, brush with more butter, fold in half again and brush with more butter.
- Top with a scallop, about 1/8 of the carrots, julienned leeks, celery root and parsley.
- Sprinkle lightly with salt.
- Gather up the edges of the phyllo and tie into a bag with a leek strip.
- Brush with butter and place on a sheet pan.
- Repeat with the remaining scallops.
- Bake until phyllo is crisp and browned, about 12 minutes.
- Meanwhile, reheat the sauce if necessary.
- When very hot, remove and whisk in the cold butter one pat at a time.
- Whisk in the saffron and season to taste with salt and pepper.
- Pool the sauce on each of 8 serving plates and top with a scallop ''bag.''
- Serve immediately.
