To make the fans, brush the pastry with melted butter and fold each leaf to make a double layer. Continuously fold the pastry every
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.
© 1988 Keith Floyd estate. All rights reserved.