Receta Scallop Tian In Phyllo With Fennel Celery Root Slaw

• 1 x zest of 1 lime
• 1/4 lb unsalted butter (113.5 g)
• 8 x shiitake mushrooms, stems removed and discarded
•     Vegetable oil, for grilling mushrooms
• 1 x salt and pepper, to taste
• 1 x red bell pepper
• 1 x yellow bell pepper
• 4 ounce panko bread crumbs (112 g)
• 4 x scallops (U-10 size), hinged removed
• 8 x leaves of flat leaf parsley
• 8 x leaves of coriander
• 2 sprg fresh thyme, washed and picked, minced
• 4 sht phyllo dough
• 1 x salt and freshly grnd pepper, to taste
•     Assembly
•     Red and yellow pepper trimmings from tian
• 1 x shallot, diced
• 1 x small Yukon gold potato, diced
• 1 x clv garlic, chopped
• 1/2 x fennel bulb, sliced thin
• 1/2 x celery root, sliced thin
• 1/2 x red onion, sliced thin
• 1 bn flat leaf parsley, washed and picked
• 1 bn coriander, washed and picked
• 4 Tbsp. grapeseed oil (60 ml)
• 2 Tbsp. rice wine vinegar (30 ml)
• 1 x salt and freshly grnd pepper, to taste

Direcciones