Kicked-Up Smoked Salmon And Scallop Koulibiaca

Recipe Ingredients

		For The Koulibiaca
32		Sea scallops - cut into thirds (large)
		To form flat disc shapes
		Juice of 1/2 lemon
1 teaspoon	5ml	White truffle oil
16		Sheets Phyllo dough - defrosted, and
		Covered with damp towel for working
1/2 lb	227g / 8oz	Melted butter
1/4 cup	36g / 1.3oz	Dry bread crumbs
1/2 lb	227g / 8oz	Sliced smoked salmon
64		Very-thin slices black truffle
1 lb	454g / 16oz	Spinach - blanched, and
		Excess liquid removed
3		Hard-boiled eggs - chopped
		For The Sauce
3		Shallots - finely chopped (medium)
1/2 cup	118ml	Dry white wine
1/2 cup	118ml	White wine vinegar
2 tablespoons	30ml	Heavy cream
6 oz	170g	Unsalted butter - cut small pieces
2 oz	56g	Truffle butter - cut small pieces
		Salt - to taste
		Freshly-ground white pepper - to taste

Recipe Instructions

Preheat oven to 425 degrees. Marinate scallops in lemon juice and truffle oil and season with salt and white pepper while you are preparing the other ingredients.

On a clean, dry countertop place 1 sheet of phyllo with short side closest to you and brush with melted butter. Sprinkle with 1 teaspoon of dry bread crumbs and cover with another sheet of phyllo. Place smoked salmon slices on phyllo, covering an area about 2 inches by 4 inches about 1/4 way up the pieces of phyllo.

Place 4 pieces of scallops on top of this, top scallops with slices of truffle, then top with 4 more pieces of scallop, drizzling with melted butter between layers. Now put a thin layer of blanched spinach, top with 4 more pieces of scallops, then a layer of chopped egg, finally topping with another layer of smoked salmon, drizzling with butter between layers.

Fold edge of phyllo closest to you over on top of salmon, fold in left and right edges, then roll koulibiaca up completely. Continue with remaining phyllo and filling to make a total of 8 packets. Brush tops with melted butter, and refrigerate 10 minutes before baking. Bake 20 to 25 minutes, or until golden brown on top. Serve immediately with sauce.

For the sauce: In a small saucepan, combine the shallots, vinegar and wine and reduce to 1/4 cup. Add the heavy cream and reduce by half. Slowly whisk in the cold butter, adding the truffle butter last. Season the sauce with salt and white pepper. Serve immediately.

This recipe yields 8 (1-ounce) servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A13) - from the - TV FOOD NETWORK

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