Ingredients per person

• 4 scallops without coral
• Olive Oil
• Basil, Parsley
• Chives
• Salt and Pepper
• Vegetable julienne :
• Carrots
• Zucchinis
• Celery
• 1 Filo Pastry
• Decorate with cherry tomatoes, chives, dill.

The recipe

• Thinly slice vegetables, steam or parboil in salted water. They should be crisp.
• Once cooked, refresh them in cold water, drain them and put them aside.
• Heat some olive oil in a non-stick skillet and sauté the scallops for 3 or 4 minutes, salt, pepper, and put them aside.
• Sauté the vegetable julienne, add the chopped parsley and basil. Put this aside.
• Take the Filo pastry and spread the vegetable julienne in the center, then put the scallops on top.
• Close the pastry by pulling together the edges to form a purse, knotting it at the top with a wooden toothpick.
• Bake in the oven for 2 or 3 minutes until golden.
• Serve the purse of scallops with a sauce made from vegetable and fish stock thickened with cream.
• Decorate the dish with cherry tomatoes cut in half, chives and dill.

Hotel-restaurant Le Relais de Pouilly
Quai de Loire
58150 POUILLY-SUR-LOIRE

Tel : +33 (0)3 86 39 03 00   Fax : +33 (0)3 86 39 07 47
e-mail : sarl.relais-de-pouilly@wanadoo.fr
Site : www.relaisdepouilly.com

Traditional French cooking and regional delicacies.
Terrace with beautiful view of the Loire Nature Reserve.

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