Individual Curried Scallop Strudels Recipe
Ingredients
| Clam Juice | 3/4 Cup (16 tbs) (FILLING) | |
| 1 1/2 pounds sea scallops cut in 1/8 ths or bay scallops | ||
| Unsalted butter | 2 Tablespoon (FILLING) | |
| Flour | 2 Tablespoon (FILLING) | |
| Ginger | 1 Tablespoon, grated (FILLING) | |
| Curry powder | 4 Teaspoon (FILLING) | |
| Salt | 1/2 Teaspoon (FILLING) | |
| Ground black pepper | To Taste (FILLING) | |
| Ground red pepper | 1/8 Teaspoon (FILLING) | |
| 2 large cloves garlic, peeled and minced | ||
| Lemon juice | 2 Tablespoon (FILLING) | |
| 1 121/2 ounce jar Major Grey's chutney | ||
| 2/3 cup thinly sliced scallions, including green parts | ||
| Water chestnuts | 1 8 Ounce, thinly sliced (FILLING) | |
| STRUDEL | ||
| Bread crumbs | 1/2 Cup (16 tbs), toasted (FILLING) | |
| Walnuts | 3 Tablespoon, finely chopped (FILLING) | |
| Dry mustard | 1/2 Teaspoon (FILLING) | |
| Salt | 1/2 Teaspoon (FILLING) | |
| 12 phyllo leaves | ||
| Unsalted butter | 8 Tablespoon, melted (FILLING) | |
| Paprika for garnish | ||
Directions
Make the filling Pour the clam broth into a medium-size skillet, add the scallops, and bring to a simmer.
Poach the scallops until barely cooked, about 2 minutes.
Drain, reserving the broth for later.
Dry the skillet.
Melt 2 tablespoons of butter over medium-high heat, just until it foams.
Add the flour and cook it until lightly colored, stirring with a wooden spoon.
Whisk in the reserved clam broth, ginger, curry powder, salt, black pepper, red pepper, garlic, and lemon juice.
The mixture will be thick.
Cook over medium heat for 2 to 3 minutes, then remove the pan from the heat.
Before pouring the chutney from the botde, heat it in a pan of water or (without the top) in a microwave, so that it pours more easily.
Strain the chutney, reserving the liquid for later use.
Cut the fruit into thin slivers.
There will be about 1/2 cup fruit (mango) pieces.
Add the chutney, scallions, water chestnuts, and scallops to the curry mixture.
Preheat your oven to 400°F and lightly butter a jelly roll pan.
Assemble the strudels Mix the bread crumbs, walnuts, mustard; and salt in a food processor fitted with a steel chopping blade and pulse a few times to distribute the nuts and mustard evenly, or stir the ingredients together in a bowl.
Place 1 leaf of phyllo with the long edge near you on a towel-lined work surface, covering the remaining phyllo with a dry towel.
Brush the phyllo lightly with melted butter and distribute a generous tablespoon of crumb mixture over the entire leaf.
Repeat with a second phyllo leaf, buttering and sprinkling with the crumb mixture.
Add a third leaf, do not butter, and cut the pile of phyllo in half down the middle from top to bottom, using a sharp knife.
Brush around the edges of each stack of phyllo with melted butter.
Place 1/2 cup of the filling along each of the lower edges of the strudel, leaving about 1 inch of phyllo free of filling on either end.
Holding each side of the towel in a hand, flip the towel toward the back, causing the phyllo to roll over the filling.
Continue to roll until about half of the dough is rolled, then turn the side edges in to form neat packets, and finish rolling.
Using your hands or a spatula, transfer the strudels carefully onto the buttered jelly roll pan, placing them seam side down.
Brush with melted butter and sprinkle with paprika.
Continue with the remaining phyllo and filling.
Bake in the top third of the preheated oven until the strudels are golden brown, about 12 to 14 minutes.
Poach the scallops until barely cooked, about 2 minutes.
Drain, reserving the broth for later.
Dry the skillet.
Melt 2 tablespoons of butter over medium-high heat, just until it foams.
Add the flour and cook it until lightly colored, stirring with a wooden spoon.
Whisk in the reserved clam broth, ginger, curry powder, salt, black pepper, red pepper, garlic, and lemon juice.
The mixture will be thick.
Cook over medium heat for 2 to 3 minutes, then remove the pan from the heat.
Before pouring the chutney from the botde, heat it in a pan of water or (without the top) in a microwave, so that it pours more easily.
Strain the chutney, reserving the liquid for later use.
Cut the fruit into thin slivers.
There will be about 1/2 cup fruit (mango) pieces.
Add the chutney, scallions, water chestnuts, and scallops to the curry mixture.
Preheat your oven to 400°F and lightly butter a jelly roll pan.
Assemble the strudels Mix the bread crumbs, walnuts, mustard; and salt in a food processor fitted with a steel chopping blade and pulse a few times to distribute the nuts and mustard evenly, or stir the ingredients together in a bowl.
Place 1 leaf of phyllo with the long edge near you on a towel-lined work surface, covering the remaining phyllo with a dry towel.
Brush the phyllo lightly with melted butter and distribute a generous tablespoon of crumb mixture over the entire leaf.
Repeat with a second phyllo leaf, buttering and sprinkling with the crumb mixture.
Add a third leaf, do not butter, and cut the pile of phyllo in half down the middle from top to bottom, using a sharp knife.
Brush around the edges of each stack of phyllo with melted butter.
Place 1/2 cup of the filling along each of the lower edges of the strudel, leaving about 1 inch of phyllo free of filling on either end.
Holding each side of the towel in a hand, flip the towel toward the back, causing the phyllo to roll over the filling.
Continue to roll until about half of the dough is rolled, then turn the side edges in to form neat packets, and finish rolling.
Using your hands or a spatula, transfer the strudels carefully onto the buttered jelly roll pan, placing them seam side down.
Brush with melted butter and sprinkle with paprika.
Continue with the remaining phyllo and filling.
Bake in the top third of the preheated oven until the strudels are golden brown, about 12 to 14 minutes.
Chef
