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Seared scallops with crab spring rolls

Image of Seared Scallops With Crab Spring Rolls, UK TV

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Ingredients

For the pastry wrappers

4 sheets filo pastry, each 25cm square
1 egg, lightly beaten, for glazing
vegetable oil, for frying
sea salt
12 fresh scallops, without roe, for frying

For the chilli jam

200 ml rice vinegar, or Mirin
200 g caster sugar
2 red chillies, chopped

For the spring roll filling

1 large bunch watercress
180 g fresh crab meat
salt and black pepper

Description

Kevin Durdon Uses Fresh Ingredients For His Take On Crisp Spring Rolls And Seared Scallops

UK TV

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