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Gitanjali Roche

Filo Pastry Parcels with Scallops

By Gitanjali Roche

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Rate this recipe 4.1/5 (32 Votes)

Ingredients

  • 1 pack of filo dough
  • 2 cups of scallops
  • 2 leeks
  • heavy cream
  • 4 figs

Details

Servings 4
Level of difficulty Average
Cost Expensive

Preparation

Step 1

Unwrap the filo dough. Cut into 5x5inch squares.

Step 2

In a pan, sautee the leeks in the heavy cream until cooked through (about 15 minutes). When cooked, remove from pan and add the scallops and sautee on high heat until seared.

Step 3

Fill the filo dough with the scallops and the leeks. Twist the dough, make a parcel and close.

Step 4

Bake for 30 minutes at 350F. Cut the figs in half, and serve on the side to decorate your dish.

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Ingredients

Makes 6

  • 1/2 cauliflower head
  • 8 eggs for cauliflower mix
  • Pepper
  • Salt
  • 4-6 cups shredded cheese
  • 6 slices salami
  • 6 tbsp pizza Sauce

 

Method

  1. Boil diced cauliflower in salted water until tender.
  2. Blend, then transfer to mixing bowl.
  3. Mix in 2 eggs, pepper and 2 cups of shredded cheese
  4. Share the cauliflower mixture out between 6 ramekins, forming little cups
  5. Add 1 cup of shredded cheese
  6. Bake for 25 min at 375°F
  7. Add a slice of salami, a tbsp of pizza sauce, and one raw egg to each ramekin
  8. Top with cheese and return to oven for 7 min at 375°F
  9. Serve, and enjoy!

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