Mildly spicy curried scallops wrapped in phyllo
are an elegant first course or light main course. A small amount of
ground walnuts, breadcrumbs and mustard are added between the buttered
layers for more flavor and texture. They are best sold ready
to be cooked at home. A suggested garnish is three blanched sugar
snap peas fanned with half a cherry tomato at the center for each
Although thick leaves can be used (in which case use only two
layers instead of three), thinner leaves make the finished rolls more
refined and delicate. Pre-cut pastry leaves are the same size as
conventional sheets but are cut in half and wrapped in two sealed
packages. This works well because speed is important so the leaves don’t
dry out, and having two packages keeps them fresher longer.
See other related recipes in Sweet and Savory Phyllo Dishes.
Yield: 4 strudels
40 minutes plus 25–30 minutes baking time
Shelf life: 2 days (best baked at home)
For the filling:
3 ounces clam juice
¾ pound bay scallops
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ tablespoon grated ginger root
2 t o 3 teaspoons hot or mild
¼ teaspoon salt, or to taste
Freshly ground black pepper, to taste
Pinch red pepper
1 large garlic clove, minced
1 tablespoon fresh lemon juice
¼ cup drained fruit from chutney, finely chopped
¹⁄3 cup thinly sliced scallions, including green parts
¼ cup drained, thinly sliced canned water chestnuts
For the strudel:
¼ cup freshly toasted breadcrumbs
1½ tablespoons finely chopped walnuts
¼ teaspoon powdered dry mustard
¼ teaspoon salt
12 half-sheets (or 6 full sheets,halved), defrosted in the
refrigerator overnight if frozen
4 tablespoons unsalted butter, melted
paprika, to garnish
1. Heat oven to 400 F. Lightly butter a jellyroll pan.
2. Prepare the filling: In a medium-small saucepan, add the claim
juice and scallops, and bring to a simmer. Poach until barely cooked,
about 2 minutes; drain, reserving the broth.
3. Dry the pan. Over medium-high heat, melt 1 tablespoon of butter.
Add the flour and cook until lightly colored, stirring with a wooden
spoon. Whisk in the reserved clam broth, ginger, curry paste, salt,
black pepper, red pepper, garlic and lemon juice. The mixture should be
thick. Cook over medium heat for 2 to 3 minutes, then remove from the
heat. Add the chutney, scallions, water chestnuts and reserved scallops
to the curry mixture.
4. Assemble the strudels: In a food processor, combine the
breadcrumbs, walnuts, mustard and salt and pulse a few times to
distribute evenly, or stir together in a bowl.
5. Lay 1 half-sheet of phyllo with the 8-inch edge near you on a
towel-lined work surface, covering the remaining phyllo with a dry
towel. Brush the sheet lightly with melted butter and sprinkle with a
generous ½ tablespoon of crumb mixture. Repeat with a second phyllo
sheet layered on top of the first, buttering and sprinkling with the
crumb mixture. Add a third layer and brush only around the edges with
6. Spoon about ½ cup of the filling along the lower edge of the
strudel, leaving about a 1-inch border on either side. Fold over the
phyllo edge near you and roll on to the filling to form a tube shape.
Continue to roll until about half of the dough is rolled, turn in the
side edges to form neat packets, and finish rolling. Transfer the
strudel to the pan, placing it seam-side down. Brush with melted butter
and sprinkle with paprika. Repeat steps 5 and 6 with the remaining dough
7. Bake strudels in the upper third of the oven until golden brown,
about 14 minutes. Serve immediately or store in cooled oven for up to
Nutritional Data (per serving):
Calories: 400; Cholesterol: 75mg; Sodium:
1,090 mg; Fat: 18 g; Dietary Fiber: 2 g
Joanna Pruess is a regular contributor to Specialty Food Magazine.