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Receta Scallop Tian In Phyllo With Fennel Celery Root Slaw

by Global Cookbook

Ingredientes

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

1. Preheat oven to 350 degrees F.Add in butter and lime zest to small saucepan over low heat till butter separates. Skim foam from top of melted butter. Use melted butter to work with phyllo.
2. Spray tops of mushrooms with oil. Season with salt and pepper. Grill mushrooms on barbecue preheated on high or possibly warm cast iron grill pan, about 1 minute per side. Let chill.
3. Fillet peppers by cutting out the tops and bottoms. Make one cut down the side of the pepper and lay on the pepper flat so you have one long piece to cut out circles with a round pastry cutter. Use a pastry cutter the same diameter as the scallops, alternatively you can just use a sharp paring knife to make the circle. Cut out 4 circles of each the yellow pepper and red pepper. Reserve the pepper trimmings to make the pepper sauce to drizzle the final plate.
4. Slice each scallop into three pcs so you have 3 circles of even thickness. Top one scallop piece with 2 leaves of parsley, one with 2 leaves of coriander and the last with minced thyme.
5. Start layering the scallop tians. Each stack will have the 3 pcs of scallop topped with herbs and 2 pcs of shiitakes and 1 circle of yellow pepper and 1 circle of red pepper. Create your own pattern or possibly stack with a layer of mushroom, scallop, red pepper, scallop, yellow pepper, scallop, mushroom.
6. To roll the scallop tians in phyllo, lay out one sheet of phyllo dough and brush with melted butter infused with lime zest. Sprinkle with panko crumbs. Fold sheet in half lengthwise. Brush with more melted butter. Fold sheet in half widthwise.
7. Lay scallop stack down onto phyllo sheet in bottom left corner, about 1-inch from the bottom edge. Roll scallop stack in phyllo to top right corner, brushing outside edge with more butter to seal the phyllo parcel. Fold bottom edge under stack and place upright. Healthy pinch together top edge just above stack, fanning out the top edges.
8. Bake in oven for 12 min or possibly till nicely golden.
9. Assembly:Add in pepper trimmings to a small pot with the shallot, potatoes and half of the chopped garlic. Add in water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer till vegetables are fork tender, about 5 - 10 min. Remove from heat and puree with hand blender till smooth. Set aside and keep hot.
10. To make the celery root and fennel slaw, combine fennel, celery root, red onion, parsley leaves and cilantro leaves and remaining chopped garlic in a large bowl with remaining chopped garlic. Toss with grapeseed oil and rice wine vinegar. Season with salt and pepper to taste.
11. To plate the dish, place slaw in the middle of each of the 4 plates. Cut each scallop tian in half and place on top of slaw. Finish plate by drizzling each plate with some of the pepper sauce.

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