Ingredients

How to make it

  • In a small saucepan over medium heat, simmer the vinegar until syrupy, about 30 minutes.
  • Heat the oven to 450°F. Season the scallops with salt and pepper. Wrap each scallop in some of the kataifi filo. Arrange the scallops on a baking sheet and drizzle with the melted butter.
  • Make the butter sauce: In a small saucepan, combine the shallot, thyme, and wine. Simmer until completely reduced and there is no liquid remaining. Over low heat and whisking constantly, add the butter, a few pieces at a time. Allow the butter to become creamy before adding the next few pieces. Do not boil or the butter will melt and the sauce will become oily. Season to taste with salt and pepper. Keep the sauce warm.
  • Bake the scallops until just done, about 15 minutes.
  • To serve, cut each wrapped scallop in half and place in the center of the plate. Spoon the butter sauce over the scallops. Drizzle with some of the reduced balsamic vinegar (save the remaining balsamic syrup for another use). Sprinkle the tomatoes, scallions and dill around the scallop.

Reviews & Comments 7

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  • dane18 4 years ago
    I think scallops are the filet mignon of the sea! But my husband had a heart attack last year-and he is very fit and had perfect cholesterol-it was heredetary(sp). So I am trying to redo recipes. I will go with the pastry, substitute some chicken broth and a LITTLE butter! sounds great!
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    " It was excellent "
    choclytcandy ate it and said...
    yummy!
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    " It was excellent "
    trackwidow ate it and said...
    This sounds incredible! Gotta try to find the filo. We have regular filo in the stores around here, though.
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  • julesong 6 years ago
    Scallops, balsamic, phyllo, shallots? Mmmmmm!
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    " It was just okay "
    mrslava ate it and said...
    me like
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  • dixiejet 7 years ago
    OH GOOD HEAVENS,this sounds DIVINE !!!! I love Kadaifi when it's done the Turkish way with nuts and syrup. I can't imagine how awesome this must be. On my way to look for the phyllo !!
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  • image 7 years ago
    Sounds awesome. I need to find kataifi filo - I started a search for it last year for a dessert recipe but never carried through now I have more reason to. Thanks.
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