Scallop Tian in Phyllo with Fennel Celery Root Slaw

Ingredients

Scallop Tian

  • zest of 1 lime
  • 1/4 pound unsalted butter (113.5 g)
  • 8 shiitake mushrooms, stems removed and discarded
  • Vegetable oil, for grilling mushrooms
  • Salt and pepper, to taste
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 ounces panko bread crumbs (112 g)
  • 4 scallops (U-10 size), hinged removed
  • 8 leaves of flat leaf parsley
  • 8 leaves of coriander
  • 1 to 2 sprigs fresh thyme, washed and picked, chopped
  • 4 sheets phyllo dough
  • Salt and freshly ground pepper, to taste

Assembly

  • Red and yellow pepper trimmings from tian
  • 1 shallot, diced
  • 1 small Yukon gold potato, diced
  • 1 garlic clove, minced
  • ½ fennel bulb, sliced thin
  • ½ celery root, sliced thin
  • ½ red onion, sliced thin
  • 1 bunch flat leaf parsley, washed and picked
  • 1 bunch coriander, washed and picked
  • 4 tablespoons grapeseed oil (60 ml)
  • 2 tablespoons rice wine vinegar (30 ml)
  • Salt and freshly ground pepper, to taste

Description

Scallop Tian In Phyllo With Fennel Celery Root Slaw - A Recipe From Food Network Canada. <b>Recipe Courtesy Roberto Fracchioni, Executive Chef, Inn On The Twenty, Jordan, Ontario.</b>

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