Scallops in Filo Pastry with Watercress Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

Filo pastry cooks to a crisp brownness in a matter of minutes – just long enough to turn the scallops hidden inside opaque, without toughening them by overcooking. The speckled green watercress sauce can be made in advance, and reheated gently as the scallop triangles bake. The idea is one I first came across at Clarke’s Restaurant in London, and it came originally from Nico Ladenis.