 |
|
|
|
St. Supéry Limited Edition Dollarhide Semillon
|
|||
|
Scallop
Phyllo Towers 12 large
sea scallops (fresh) Remove muscle tab from scallops. Rinse and set on paper towels to dry. Remove stem of mushrooms. Cut or scrape away gills on bottom of mushrooms. Peel off top layer of skin from mushroom cap. Rinse in cold water and dry. Heat a small pot of salted water. Prepare a bowl of ice-cold water. Quickly blanch arugula or spinach in boiling water. Remove after 10 seconds and place in cold water to stop cooking. Drain. Heat a medium sauté pan. Add some olive oil and heat. Sprinkle scallops with salt and pepper. Add scallops to pan and sear until golden on both sides. Do not cook all the way through. In same pan, add more oil and sear mushrooms on both sides. Cooking time will vary depending on thickness. Mushrooms are done when soft on exterior, slightly flexible but not mushy. Using cookie cutter cut perfect circles out of scallop halves. Cut circles out of mushrooms. Need a total of 24 scallops and 12 mushrooms. Lay out all ingredients on clean counter top. Lay out phyllo dough and keep covered with slightly damp towel. Take one piece of phyllo, lay out flat. Brush with melted butter. Fold in half and brush with butter again. Make a "tower" by stacking the following in order: scallop, mushroom, scallop, arugula, scallop, mushroom, scallop. Lay tower sideways on phyllo and roll tightly, tucking ends in as you go. Brush melted butter at top edge to help seal the tower. Place on a flat cooking rack place in a sheet pan. (You do not want towers directly on sheet pan or the bottom will be soggy while the top crisps.) Heat oven to 350F and cook towers for about 8 to 10 minutes or until golden. Remove from oven. Slice in half lengthwise. Sprinkle with a little sea salt and serve hot. Good accompaniments are lentils or a green salad. Makes 6 servings. |
|
||
|
|
|||
