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  • Kicked Up Smoked Salmon And Scallop Koulibiaca

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    Kicked Up Smoked Salmon And Scallop Koulibiaca
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 32 lrg sea scallops cut into thirds to create flat disc shapes Juice of 1/2 lemon
    • 1 tsp white truffle oil
    • 16 sht Phyllo dough defrosted, and covered with damp towel for working
    • 1/2 lb melted butter
    • 1/4 c. dry bread crumbs
    • 1/2 lb sliced smoked salmon
    • 64 x very-thin slices black truffle
    • 1 lb spinach blanched, and excess liquid removed
    • 3 x hard-boiled Large eggs minced
    • 3 med shallots finely minced
    • 1/2 c. dry white wine
    • 1/2 c. white wine vinegar
    • 2 Tbsp. heavy cream
    • 6 ounce unsalted butter cut small pcs
    • 2 ounce truffle butter cut small pcs Salt to taste Freshly-grnd white pepper to taste

    Directions

    1. Preheat oven to 425 degrees. Marinate scallops in lemon juice and truffle oil and season with salt and white pepper while you are preparing the other ingredients.
    2. On a clean, dry countertop place 1 sheet of phyllo with short side closest to you and brush with melted butter. Sprinkle with 1 tsp. of dry bread crumbs and cover with another sheet of phyllo. Place smoked salmon slices on phyllo, covering an area about 2 inches by 4 inches about 1/4 way up the pcs of phyllo.
    3. Place 4 pcs of scallops on top of this, top scallops with slices of truffle, then top with 4 more pcs of scallop, drizzling with melted butter between layers. Now put a thin layer of blanched spinach, top with 4 more pcs of scallops, then a layer of minced egg, finally topping with another layer of smoked salmon, drizzling with butter between layers.
    4. Fold edge of phyllo closest to you over on top of salmon, mix in left and right edges, then roll koulibiaca up completely. Continue with remaining phyllo and filling to make a total of 8 packets. Brush tops with melted butter, and chill 10 min before baking. Bake 20 to 25 min, or possibly till golden on top. Serve immediately with sauce.
    5. For the sauce: In a small saucepan, combine the shallots, vinegar and wine and reduce to 1/4 c.. Add in the heavy cream and reduce by half. Slowly whisk in the cool butter, adding the truffle butter last. Season the sauce with salt and white pepper. Serve immediately.
    6. This recipe yields 8 (1-oz) servings.

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