ad info


 custom news
 Headline News brief
 daily almanac
 CNN networks
 CNN programs
 on-air transcripts
 news quiz

CNN Websites
 video on demand
 video archive
 audio on demand
 news email services
 free email accounts
 desktop headlines

 message boards




Use the pulldown menus to visit other Food Central sections:

Scallop Feuillantine

Scallops August 30, 1999
Web posted at: 4:42 p.m. EDT (2042 GMT)

Adapted from "Your Place or Mine: Cooking at Home with Restaurant Style,"
By Jean-Christophe Novelli (Clarkson Potter)

Serves 4


  • A little olive oil
  • 4 shallots, minced
  • 4 mushrooms, minced
  • 1/4 cup minced fennel
  • 1 garlic clove, minced
  • 1 lemongrass stalk
  • 2 cups dry white wine
  • 2 cups fish stock, homemade or frozen, or 2 cups bottled clam juice
  • 2/3 cup heavy cream
  • Freshly ground salt and pepper
  • 8 baby fennel bulbs, or 2 slender fennel bulbs quartered lengthwise
  • 2 tomatoes
  • 2 large sheets phyllo (at least 12 x 16 inches)
  • 2 egg yolks, beaten
  • Olive oil, for sautéing
  • 12 large sea scallops, any corals (roe) reserved
  • 1 lemongrass stalk, cut in 4 lengthwise
  • Handful of chopped chives
  • Chervil sprigs, to garnish

1) Preheat the oven to 350ºF.

2) First, make the sauce: Heat the olive oil in a heavy-bottomed pan, add the minced vegetables and garlic, and sweat very gently, until the vegetables are translucent.

3) Heat a little more oil in another pan and sauté any scallop corals with the lemongrass for 2-3 minutes. Add to the vegetables.

4) Pour in the wine and reduce by about one-third. Then add the stock and reduce again by two-thirds. Add the cream, season, and bring to a boil. Turn down the heat and simmer 5 minutes. Strain into a clean pan.

5) Meanwhile, blanch the fennel about 1 minute in boiling salted water. Drain, refresh under cold running water, reserve.

6) Blanch the tomatoes briefly in boiling water, drop them into a bowl of cold water, then remove the skin. Quarter the tomatoes, scrape out the seeds, and dice the flesh into 1/4-inch cubes. Reserve.

7) Lay out one sheet of phyllo pastry on a clean work surface and brush with the beaten egg. Place the second sheet of phyllo on top and brush with egg.

8) Leave the phyllo to dry for 3 minutes, then cut out 8 circles, about 3 inches in diameter.

9) Place these circles, egg-glazed side down, on a baking sheet lined with parchment paper. Cover with another sheet of parchment paper to prevent the pastry from rising, then bake for 3-4 minutes, until golden.

10) Heat a frying pan until very hot, then add a little olive oil, and heat until this is also very hot. Season the scallops and sauté them with the lemongrass for 1 minute on each side, until golden brown. As you turn them, put in the blanched fennel to heat through.

11) In a separate pan, heat a little olive oil, add the chopped tomato and chives, and heat these through. Warm the sauce through.

12) Place a scallop in the center of each plate. Top with a piece of fennel and a round of phyllo. Follow this with 2 scallops, a strip of lemongrass, another piece of fennel, and the second round of phyllo. Pour the sauce around. Garnish with the tomato and chive mixture and chervil sprigs.

More Cookbooks'Alfred Portale's 12 Seasons Cookbook,' by Alfred Portale with Andrew Friedmanby Alfred Portale with Andrew Friedman
More CookbooksFood for the Soul by Monique Wells
More CookbooksBarbecue! Bible -- Sauces, Rubs and Marinades by Steven Raichlen
More CookbooksOff the Eaten Path by Bob Blumer
More CookbooksThe Cake Mix Doctor by Anne Byrn
More Cookbooks'L'Atelier of Alain Ducasse by Bénédict Beaugé
More CookbooksA Mediterranean Feast by Clifford A. Wright
More CookbooksCooking with the Hazans: the best kept secrets of the Italian kitchen
More CookbooksBooks capture style and substance of Vietnamese cuisine
More CookbooksThe New Moosewood Cookbook By Mollie Katzen
More CookbooksTwo Fat Ladies Obsessions By Jennifer Paterson and Clarissa Dickson Wright
More CookbooksFrench Laundry Cookbook by Thomas Keller
More CookbooksA Gracious Plenty: Recipes and Recollections from the American South By John T. Edge
More CookbooksCrazy Plates: Low-Fat Food So Good, You'll Swear It's Bad for You! by Janet and Greta Podleski
More CookbooksBlue Ginger: East Meets West cooking with Ming Tsai by Ming Tsai and Arthur Boehm
More CookbooksAustralian Food: In Celebration of the New Australian Cuisine by Alan Saunders
More CookbooksSweet Celebrations: The Art of Decorating Beautiful Cakes by Sylvia Weinstock with Kate Manchester
More CookbooksBuon appetito: A harvest of country Italian cookbooks
More CookbooksHow Are You Peeling? by Saxton Freymann and Joost Elffers
More CookbooksJulia and Jacques, Cooking at Home by Julia Child and Jacques Pepin
More CookbooksCafe Boulud Cookbook by Daniel Boulud and Dorie Greenspan
More CookbooksPrairie Home Cooking by Judith M. Fertig
More CookbooksSaveur Cooks Authentic French by the editors of Saveur magazine
More CookbooksSylvia's Family Soul Food Cookbook By Sylvia Woods and Family
More CookbooksHelp! My Apartment Has a Dining Room By Kevin and Nancy Mills
More CookbooksYour Place or Mine by Jean-Christophe Novelli
More CookbooksSweet Simplicity by Jacques Pépin
More CookbooksCountry Weekend Entertaining by Anna Pump with Gen LeRoy
More CookbooksCooking with Patrick Clark: A Tribute to the Man and His Cuisine
More CookbooksAmerica's food is as diverse as its culture: Cookbook reviews
More CookbooksHomestyle Cooking Made Healthy by Jeanne Jones

Clarkson Potter
Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.

Texas cattle quarantined after violation of mad-cow feed ban
Spago Hollywood closing its doors
A low-fat standby
Yogurt: Got culture?
Super shrimp for a Super Bowl barbecue
Enter keyword(s)   go    help

Back to the top   © 2001 Cable News Network. All Rights Reserved.
Terms under which this service is provided to you.
Read our privacy guidelines.