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Scallop Puff Pastries With Swiss From Here and Saffron Sauce

4 portions


  • 30 ml (2 tbsp.) butter
  • 125 ml (1/2 cup) small scallops
  • 1 leek, thinly sliced
  • 15 ml (1 tbsp.) fresh ginger, grated
  • 15 ml (1 tbsp.) lemongrass, chopped
  • 125 ml (1/2 cup) Swiss From Here, grated
  • Salt and freshly ground pepper
  • 3 sheets of filo dough
  • 60 ml (1/4 cup) melted butter

Saffron Sauce

  • 15 ml (1 tbsp.) butter
  • 1 shallot, chopped
  • 15 ml (1 tbsp.) ginger, chopped
  • 1 pinch of saffron
  • 60 ml (1/4 cup) poultry stock
  • 60 ml (1/4 cup) 15% cooking cream
  • Salt and freshly ground pepper


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  • Preheat oven to 350 °F (180 °C).
  • In a frying pan, sauté the scallops in butter for 2 minutes. Set aside in a medium bowl. In the same pan, brown the leek. Add ginger and lemongrass. Continue cooking for 2 minutes. Pour into the bowl with the scallops. Add the Swiss From Here. Add salt and pepper. Set aside.
  • Lay out a sheet of filo dough on a working surface, and brush melted butter onto the dough. Cover with another sheet, and brush with butter once again. Using a knife, cut four 10 cm x 10 cm (4 in. x 4 in.) squares. Place the filo dough squares in muffin tins. Bake for about 15 minutes until the filo dough is golden.
  • Before serving, add the filling into the filo dough cups. Top with saffron sauce and serve.

Saffron Sauce

  • In the same frying pan that was used to make the filling, melt the butter and brown the shallot. Add the ginger, saffron and poultry stock. Let the mixture reduce by half. Add the cream. Add salt and pepper.


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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