Executive chef Raphael Abrahante lays shredded phyllo dough, or kadaif, in long strands. He places a sea scallop on the strips and rolls it firmly in the dough without using egg or water to seal it. He pan-sears the scallop and then finishes it in the oven. He plates two scallops and dresses them in a beurre blanc made with sheep-milk butter and Greek white wine. He garnishes the dish with cherry tomatoes, dill, scallions, capers, grilled zucchini slices, chive strands and a balsamic reduction.
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Contact: Desiree Torres Desiree.Torres@penton.com