James's Scallops in Phyllo
Ingredients
For Four Sea Scallops (4 ounces each)
kosher salt and white pepper
1/3 cup phyllo, finely shredded
4 tablespoons unsalted butter
For the Vegetables:
1 tablespoon vegetable oil
1/2 cup fresh bean sprouts, cut into 2-inch segments
1/2 cup fresh pea shoots, cut into 2-inch segments
2 teaspoons sesame oil
For the Sauce:
1/3 cup cactus pear juice (also known as prickly pear) or 1/3 cup of pomegranate
or orange juice
3 tablespoons spicy mustard oil (available at some Asian markets) or chili oil
5 teaspoons soy sauce
Season scallops on both sides with salt and pepper. Spread the shredded phyllo
onto a large cutting board. Lay the scallops over the shredded phyllo, and then
press gently into the phyllo. Turn the scallops over and again press the
scallops gently into the phyllo. Both sides of the scallop should be coated in
shredded phyllo.
Heat the butter in a medium-sized sauté pan over medium-high heat, and when the
foam subsides, add the scallops. Saute until crispy and golden on both sides,
turning once after about 1 minute. Transfer the browned scallops to a platter
and keep warm in a low-tempeture oven (about 150 to 200 degrees F).
Heat the vegetable oil in another saute pan over medium heat. Add the bean
sprouts and pea shoots, toss, and saute until tender-crisp, about 2 minutes.
Season with salt and pepper to taste, stir and finish with sesame oil.
Meanwhile, combine the pear juice (pomegranate or orange juice) and mustard oil
in a small pot and heat over medium-low heat, until the liquid is just
simmering. Add the soy sauce, mix gently, and divide between two warm serving
bowls.
Spoon the vegetables into the center of each bowl and top with two scallops
each. Serve immediately.
Solitude
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