Scallops in Fans

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 leaves filo pastry
  • 1 oz (25 g) melted butter
  • 16 scallops, shelled
  • Salt and pepper
  • 4 oz (125 g) finely chopped carrots and leeks
  • 4 sprigs dill to garnish

For the sauce

  • 1 shallot, chopped
  • 1 oz (25 g) butter
  • 2 tablespoons fish glaze
  • 4 fl oz (125 ml) white wine
  • 5 fl oz (150 ml) double cream
  • Pinch saffron
  • Salt and pepper


To make the fans, brush the pastry with melted butter and fold each leaf to make a double layer. Continuously fold the pastry every ½ in. (1 cm), concertina-style; pinch at the bottom and spread out at the top to make a fan shape. Cook in oven at gas mark 5, 375°F (190°C), for about 4 minutes.

Season the scallops and fry in butter until cooked. Lightly blanch the carrots and leeks.

To make the sauce, lightly sweat the shallot in the butter and add the fish glaze and wine. Reduce, then add the cream and saffron and boil briskly until thickened. Season to taste.

To serve the dish, strain the sauce on to 4 plates. Place 4 scallops and some of the carrots and leeks in the centre of each. Top with a filo pastry fan and garnish with a sprig of dill.