Scallop Bundles with Herb Cream Sauce Recipes

Ingredients :

500g

1

1 cup

1/2 cup

1/2 bunch

1 tsp

8 sheets

60g

Herb Cream Sauce

1 cup

3

scallops

leek, rinsed and sliced

water

dry white wine

chives, snipped

black sesame seeds

filo pastry

butter or margarine, melted

few peppercorns

bouquet garni

grated rind 1/2 lemon

crème fraiche

sorrel leaves

reserved poaching liquid

freshly ground black pepper

1. Trim scallops, place leek in a large saucepan with peppercorns, bouquet garni, water and white wine.
2. Bring to the boil.
3. Add scallops, lower heat, poach gently for 2 minutes.
4. Leave to cool in the liquid.
5. Drain well, reserving all poaching liquid.
6. Toss the scallops with chives, lemon rind and sesame seeds.
7. Take a sheet of filo pastry and brush liberally with melted butter.
8. Cut into quarters, lay the four squares one on top of other.
9. Spoon a tablespoon of the scallop filling onto the centre of the pastry.
10. Fold into a parcel, secure the top with a soft piece of string.
11. Repeat with remaining pastry and scallop mixture.
12. Place on a greased baking tray.
13. Bake in a moderately hot oven 190C (375F) for 12-15 minutes or until golden and crisp.
14. Remove string, tie with a chive.
15. To prepare herb cream sauces: Reduce reserved poaching liquid to 2/3 cup (160ml) by boiling rapidly.
16. Strain into a measuring cup.
17. Place crème fraiche and poaching liquid into a small saucepan.
18. Bring to the boil with seasonings.
19. Cut the sorrel leaves into strips.
20. Add to the sauce just before serving.
21. Serve each individual plate with two scallop bundles sitting in a pool of hot sauce.

Serves 2

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