SCALLOP "PORCUPINES" WITH BASIL-MINT SAUCE
Provided by Michel Richard
Categories Herb Shellfish Appetizer Fry Cocktail Party Mint Basil Seafood Scallop Curry Fall Party Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (appetizer) servings
Number Of Ingredients 7
Steps:
- Stack phyllo sheets atop one another on work surface. Cut crosswise into 2-inch-wide strips. Stack strips atop one another; cut crosswise into 1/4-inch-wide strips. Place strips in medium bowl. Using fingers, toss strips to separate. Mix flour and curry powder in pie dish; add salt and pepper. Whisk egg to blend in small bowl. Coat scallops 1 at a time with flour mixture. Dip into egg, then into phyllo strips, coating completely. Place on plate.
- Preheat oven to 350°F. Pour enough oil into heavy medium saucepan to reach depth of 3 inches; heat to 350°F. Working in batches, deep-fry scallops just until coating is golden, about 25 seconds. Using slotted spoon, transfer scallops to baking sheet. Bake scallops just until opaque in center, about 6 minutes. Drain on paper towels. Divide Basil-Mint Sauce among 4 plates. Top each with 3 scallops.
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