Scallops and Mushrooms in Filo

SEAFOOD SEDUCTION

Roasted sweet red pepper soup Salad greens with edible flowers and walnut vinaigrette Scallops and Wild Mushrooms in Filo Hearts Cherries jubilee A fancy filo case may sound ambitious for a hurry-up meal. It’s not; it’s actually very easy to crinkle a sheet of filo into a nest. Filo, which is available in the refrigerated section of most supermarkets, is manageable when it is fresh and soft; the trick is to not let it dry out while you work. These crisp filo hearts, which would make any Valentine’s Day meal special, bake in a mere seven minutes. They can even be made the day before and reheated in a warm oven just before serving.

The secret of this entree is to cook the scallops briefly, snatching them from the pan while they’re still tender. For a fast first course, create a bright red soup by pureeing ready-roasted peppers with hot chicken broth; add a swirl of cream at the last minute. To make the salad special, frame it in a border of alfalfa sprouts in the shape of a heart.

For a really sweet ending, serve cherries jubilee. It’s quickly made by gently heating some canned dark sweet cherries with rum. Ladle the cherries over ice cream and, at the last minute, warm up a bit of brandy in a pan, ignite, pour over the cherries and serve. What a spectacular ending to a fast, romantic meal.

SCALLOPS AND WILD MUSHROOMS IN FILO HEARTS Staples

1 clove garlic

Salt, pepper

6 tablespoons butter, preferably unsalted

1 lemon, optional

Shopping List

1 (1-pound) package filo dough

1 pound medium to large scallops

2 to 3 ounces fresh wild mushrooms (oyster, shiitake or honshimeji)

1 small bottle dry white wine or vermouth

12 ounces thin to medium asparagus

1 (8-ounce) bottle clam juice

1 small bulb fennel

1/2 pint whipping cream

1. Melt 2 tablespoons butter on HIGH in microwave oven 30 seconds. Remove 4 sheets filo from box and keep remaining for other use. Working quickly to prevent drying, take 1 sheet filo and fold in half crosswise. Starting from center top of longer side of folded filo, make 3-inch cut downward (for middle of heart). Loosely tuck edges upward to shape filo into 6-inch heart. Lightly brush with melted butter. Repeat with remaining 3 sheets.

2. Place 2 hearts on each baking sheet and bake, 1 at time, at 350 degrees 6 to 7 minutes or just until light golden brown and crisp. Set aside or keep warm in shut-off oven.

3. Mince 1 clove garlic. Cut 2 to 3 ounces wild mushrooms (if large) in halves or quarters. Chop fennel to measure 1/3 cup. Cut 12 ounces thin to medium asparagus in 1 1/2-inch pieces.

4. Season 1 pound scallops with salt and pepper to taste.

5. Melt 2 tablespoons butter in skillet or small wok. Saute garlic until tender. Add mushrooms, fennel and asparagus and saute briefly.

6. Push mixture to side of skillet, increase heat and add scallops to sear. Turn scallops. Add 1/4 cup dry white wine and 1 (8-ounce) bottle clam juice. Cook 5 minutes, then remove scallops and vegetables with slotted spoon.

7. Add 3/4 cup whipping cream to mixture and boil gently over high heat until reduced, about 5 minutes. Stir in remaining 2 tablespoons butter and heat until sauce consistency. Adjust salt and pepper to taste.

8. Return scallops and vegetables to heat briefly just before serving. Divide mixture among 4 filo hearts. Serve with lemon wedges if desired.

Makes 4 servings.

Note: Instead of filo hearts, serve dish with hot pasta. Recipe may be cut in half to serve 2 people.