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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