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Scallop Feuillantine
August 30, 1999
Web posted at: 4:42 p.m. EDT (2042 GMT)
Adapted from "Your Place or Mine: Cooking at Home with Restaurant Style,"
By Jean-Christophe Novelli (Clarkson Potter)
Serves 4
Sauce
- A little olive oil
- 4 shallots, minced
- 4 mushrooms, minced
- 1/4 cup minced fennel
- 1 garlic clove, minced
- 1 lemongrass stalk
- 2 cups dry white wine
- 2 cups fish stock, homemade or frozen, or 2 cups bottled clam juice
- 2/3 cup heavy cream
- Freshly ground salt and pepper
Scallops
- 8 baby fennel bulbs, or 2 slender fennel bulbs quartered lengthwise
- 2 tomatoes
- 2 large sheets phyllo (at least 12 x 16 inches)
- 2 egg yolks, beaten
- Olive oil, for sautéing
- 12 large sea scallops, any corals (roe) reserved
- 1 lemongrass stalk, cut in 4 lengthwise
- Handful of chopped chives
- Chervil sprigs, to garnish
1) Preheat the oven to 350ºF.
2) First, make the sauce: Heat the olive oil in a heavy-bottomed pan, add the minced vegetables and garlic, and sweat very gently, until the vegetables are translucent.
3) Heat a little more oil in another pan and sauté any scallop corals with the lemongrass for 2-3 minutes. Add to the vegetables.
4) Pour in the wine and reduce by about one-third. Then add the stock and reduce again by two-thirds. Add the cream, season, and bring to a boil. Turn down the heat and simmer 5 minutes. Strain into a clean pan.
5) Meanwhile, blanch the fennel about 1 minute in boiling salted water. Drain, refresh under cold running water, reserve.
6) Blanch the tomatoes briefly in boiling water, drop them into a bowl of cold water, then remove the skin. Quarter the tomatoes, scrape out the seeds, and dice the flesh into 1/4-inch cubes. Reserve.
7) Lay out one sheet of phyllo pastry on a clean work surface and brush with the beaten egg. Place the second sheet of phyllo on top and brush with egg.
8) Leave the phyllo to dry for 3 minutes, then cut out 8 circles, about 3 inches in diameter.
9) Place these circles, egg-glazed side down, on a baking sheet lined with parchment paper. Cover with another sheet of parchment paper to prevent the pastry from rising, then bake for 3-4 minutes, until golden.
10) Heat a frying pan until very hot, then add a little olive oil, and heat until this is also very hot. Season the scallops and sauté them with the lemongrass for 1 minute on each side, until golden brown. As you turn them, put in the blanched fennel to heat through.
11) In a separate pan, heat a little olive oil, add the chopped tomato and chives, and heat these through. Warm the sauce through.
12) Place a scallop in the center of each plate. Top with a piece of fennel and a round of phyllo. Follow this with 2 scallops, a strip of lemongrass, another piece of fennel, and the second round of phyllo. Pour the sauce around. Garnish with the tomato and chive mixture and chervil sprigs.
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Clarkson Potter
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