500 g Spinach; (1 1/2oz)
12 lg Hand dived king scallops
310 g Fresh filo pastry; (12oz)
5 Plum tomatoes
30 g Fresh basil; (1 1/2oz)
30 g Fresh thyme; (1 1/2oz)
30 g Fresh rosemary; (1 1/2oz)
Nutmeg
Seasoning
140 g Melted butter; (6oz)
40 g Small diced peppers; (2oz)
1/2 Red chilli
1 Shallot
100 ml White wine; (4fl oz)
40 g Small diced aubergine; (2oz)
40 g Small diced courgettes;
-(2oz)
Pan fry the spinach in some butter with seasoning and nutmeg and leave to
one side.
Prepare the scallops and then cut them into slices and pan fry quickly in a
hot pan with seasoning. Butter a 3 inch metal ring and cut the pastry into
5 inch square pieces. Layer the ring around the edge with the pastry and
melted butter. Add the spinach and sliced tomato and top with the sliced
scallops, fresh thyme and season. Place in a hot oven for a few minutes
while you cook the sauce.
To do this, saut? off the chilli, shallot and wine in a pan with the
tomatoes that are left and cook for 2 minutes then puree to a sauce. Add
the rest of the diced vegetables that have been saut?ed in a little olive
oil and seasoning. Place the sauce and the vegetables around the plate and
the tart of scallops in the middle, garnish with fresh herbs and serve.
Yields
1 servings