Scallop Beggars Purses
Ingredients for the Roasted Red Pepper Aioli :
- 2 cloves of garlic
- 1/2 cup roasted red pepper
- 1/3 cup mayonnaise
- 2 tbs extra virgin olive oil
Ingredients for the Portobello Stuffing:
- 4 portobellos mushrooms or 16 baby bellas
- 2 tbs butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups heavy cream
Ingredients for the Scallop Mousse:
- 1 pound large sea scallops, rough muscle removed
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon curry powder
- 1 cup heavy cream
Ingredients for arranging the Scallop Purses
- 8 sheets phyllo pastry
- 6 tbs butter, melted
- 16 green onion tops
To make the aioli combine garlic, roasted red pepper and pulse in food processor until smooth. Add mayo and drizzle in EVOO. Continue pulsing until smooth.
To make the portobello stuffing, preheat the oven 400 F. Remove stems and finely dice mushrooms and saute in a pan with butter and salt and petter. Stir often until soft, then add cream and simmer until reduced, til it’s really thick. Leave on the stove top to cool.
To make the scallop mousse, puree scallops, salt, pepper and curry powder in food processor until smooth (about 1 minute). Add cream until it looks like a thick batter.
To make scallop purses, brush one half of a sheet, fold it in half and brush the other half with melted butter. Place one eighth of the scallop mousse in the centre of the phyllo; top with one eighth of the mushroom stuffing mix. Gather all corners of the phyllo toward the centre and twist at the top, making a purse. Tie with a green onion top. Repeat until all mixture is gone. Place eight purses on lightly greased parchment paper and bake until golden brown (about 10 minutes). Tie additional fresh onion prior to serving.
To serve, divide onto plates and drizzle with red pepper aioli
ENJOY!!!!