restaurant week - recipes kataifi wrapped scallops with shallot-thyme sauce and balsamic reduction

restaurant week - recipes kataifi wrapped scallops with shallot-thyme sauce and balsamic reduction

Restaurant: Thalassa

Ingredients for Kataifi-Wrapped Scallops

4 extra-large sea scallops

1/3 pound kataifi (shredded) filo dough

2 tablespoons butter, melted

1 tomato, diced

½ cup scallions and dill, finely chopped

Directions
1. Wrap scallops with kataifi filo and sprinkle with
melted butter. Place on a baking sheet and bake at
450°F for 15 minutes.
2. Cut cooked scallop in half and place in the center
of the plate. Cover with the Shallot-Thyme Sauce
and drizzle with the Balsamic Reduction (recipes
below). Sprinkle with diced tomato, scallions and
dill.

Ingredients for Shallot-Thyme Sauce

1 medium shallot, sliced

1 teaspoon fresh thyme

8 ounces white wine

½ pound cold butter, cut into chips

Directions for Shallot-Thyme Sauce

1. Cook shallot, thyme and wine until completely
reduced, so there is no liquid left. Add the iced
butter chips and whip continuously. Add salt and
pepper to taste.
Ingredients for Balsamic

Reduction Sauce
1. 2 cups balsamic vinegar
Directions for Balsamic Reduction Sauce

1. Simmer on medium heat for about 45 minutes
or until syrupy.


Serves 4
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