Filo Pastry, Scallop And Tomato Tart
Try this Filo Pastry, Scallop And Tomato Tart recipe, or contribute your own. "Seafood" and "Simply" are two of the tags cooks chose for Filo Pastry, Scallop And Tomato Tart.
Yield: 1 servings Ready in 1 hours
0 people trying soon
|12 lgHand dived king scallops|
|5 Plum tomatoes|
|40 gSmall diced aubergine; (2oz)|
|310 gFresh filo pastry; (12oz)|
|30 gFresh basil; (1 1/2oz)|
|1/2 Red chilli|
|500 gSpinach; (1 1/2oz)|
|140 gMelted butter; (6oz)|
|30 gFresh thyme; (1 1/2oz)|
|30 gFresh rosemary; (1 1/2oz)|
|40 gSmall diced peppers; (2oz)|
|100 mlWhite wine; (4fl oz)|
|40 gSmall diced courgettes;|
Filo Pastry, Scallop And Tomato Tart Preparation
Pan fry the spinach in some butter with seasoning and nutmeg and leave to one side. Prepare the scallops and then cut them into slices and pan fry quickly in a hot pan with seasoning. Butter a 3 inch metal ring and cut the pastry into 5 inch square pieces. Layer the ring around the edge with the pastry and melted butter. Add the spinach and sliced tomato and top with the sliced scallops, fresh thyme and season. Place in a hot oven for a few minutes while you cook the sauce. To do this, saute off the chilli, shallot and wine in a pan with the tomatoes that are left and cook for 2 minutes then puree to a sauce. Add the rest of the diced vegetables that have been sauteed in a little olive oil and seasoning. Place the sauce and the vegetables around the plate and the tart of scallops in the middle, garnish with fresh herbs and serve. Per serving: 1331 Calories (kcal); 118g Total Fat; (79% calories from fat); 21g Protein; 49g Carbohydrate; 307mg Cholesterol; 1597mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Filo Pastry, Scallop And Tomato Tart. Be the first to review it!