dinner · everyday
Kataifi-crusted scallops with morel cream sauce
Sea scallops dipped in egg white and shredded phyllo, basted golden in garlic-thyme butter and served on buttered cabbage with a vermouth morel cream.
- Time
- 50min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg, wheat and molluscs.
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Shopping list
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Equipment
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Method
-
1
Soak the morels in the hot stock for 20 minutes. Lift out, squeeze, and strain the liquid.
-
2
Sauce: soften the shallots in a little butter, add the morels, then the vermouth and the soaking stock. Reduce to a few tablespoons, add the crème fraîche, blend smooth and season.
-
3
Wilt the cabbage in the butter with a pinch of salt until tender but still bright.
-
4
Pat the scallops dry and season. Dip one flat side in egg white, then press into the chopped kataifi.
-
5
Heat the clarified butter over medium heat. Sear the scallops crust side down until lightly golden, 2-3 minutes. Add the butter, garlic and thyme, flip and baste for 1 minute.
-
6
Serve on the cabbage with the morel sauce.
