Filo Pastry, Scallop And Tomato Tart Recipe
Servings: 1
Ingredients
- 500 gm Spinach, (1 1/2oz)
- 12 lrg Hand dived king scallops
- 310 gm Fresh filo pastry, (12oz)
- 5 x Plum tomatoes
- 30 gm Fresh basil, (1 1/2oz)
- 30 gm Fresh thyme, (1 1/2oz)
- 30 gm Fresh rosemary, (1 1/2oz) Nutmeg Seasoning
- 140 gm Melted butter, (6oz)
- 40 gm Small diced peppers, (2oz)
- 1/2 x Red chilli
- 1 x Shallot
- 100 ml White wine, (4fl ounce)
- 40 gm Small diced aubergine, (2oz)
- 40 gm Small diced courgettes, (2oz)
Directions
- 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 warm pan with seasoning. Butter a 3 inch metal ring and cut the pastry into 5 inch square pcs. Layer the ring around the edge with the pastry and melted butter. Add in the spinach and sliced tomato and top with the sliced scallops, fresh thyme and season. Place in a warm oven for a few min while you cook the sauce.
- To do this, saute/fry off the chilli, shallot and wine in a pan with the tomatoes which are left and cook for 2 min then puree to a sauce. Add in the rest of the diced vegetables which have been sauteed in a little extra virgin 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.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1054g | |
| Calories 1365 | |
| Calories from Fat 1058 | 78% |
| Total Fat 120.74g | 151% |
| Saturated Fat 74.58g | 298% |
| Trans Fat 0.0g | |
| Cholesterol 301mg | 100% |
| Sodium 1133mg | 47% |
| Potassium 3509mg | 100% |
| Total Carbs 56.28g | 15% |
| Dietary Fiber 29.3g | 98% |
| Sugars 12.07g | 8% |
| Protein 18.31g | 29% |
