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Ingredients

• 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

Description

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…

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