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Individual Curried Scallop Strudels

Budget.Gourmet's picture
Ingredients
For filling
  Clam juice 3⁄4 Cup (12 tbs)
  Sea scallops/Bay scallops 1 1⁄2 Pound, cut in 1/8 ths
  Unsalted butter 2 Tablespoon
  Flour 2 Tablespoon
  Freshly grated ginger 1 Tablespoon
  Curry powder 4 Teaspoon (Hot Or Mild)
  Salt 1⁄2 Teaspoon (Or To Taste)
  Black pepper To Taste
  Ground red pepper 1⁄8 Teaspoon
  Garlic clove 2 Large, peeled and minced
  Fresh lemon juice 2 Tablespoon
  Major grey's chutney 12 1⁄2 Ounce (1 Jar)
  Thinly sliced scallion 2⁄3 Cup (10.67 tbs) (Including Green Parts)
  Canned water chestnuts 8 Ounce, drained and thinly sliced (1 Can)
For streudel
  Toasted bread crumbs 1⁄2 Cup (8 tbs) (Fresh)
  Finely chopped walnuts 3 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Phyllo leaves 12
  Unsalted butter 8 Tablespoon, melted (1 Stick)
  Paprika To Taste (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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Seafood
Interest: 
Gourmet

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