Great for an impressive dinner party.


  • 1 scallop

  • 2 sheets filo pastry

  • Vanilla pod

  • 1 slice St Maure goat's cheese

  • 2 sprigs thyme

  • 250g beef tomatoes, chopped

  • Tomato puree

  • 1/4 lemon

  • 1/3 green courgette

  • 1/3 yellow pepper

  • 6 basil leaves

  • 1 egg

  • 1 thick slice mozzarella (approx 50 g)

  • 3 slices chorizo

  • Salt

  • Pepper

  • Olive oil

  • Garlic

  • Bay leaves

  • Cumin seeds

  • Butter

  • Flour

  • Caster sugar


  • 1.

    Ensure the scallops are cleaned and washed free of any grit. Dry on absorbent paper. Reserve the shells.

  • 2.

    To make the piperade; heat another lidded pan with olive oil adding the courgette, yellow pepper, garlic, thyme, vanilla and bay leaf. Soften for about 1 minute then add the beef tomato, tomato puree and a pinch of sugar. Cook out for a minute under cover remove the lid and infuse with the basil leaves.

  • 3.

    Meanwhile in a separate pan sauté the seasoned scallops in a little olive oil with the chorizo turning once to give an even colour. Finish with a squeeze of lemon. Remove from the pan and keep warm.

  • 4.

    To finish place the piperade into the bottom of the shell, add the seared scallops and the slices of goat’s cheese and mozzarella. Add additional flavours from the cooking juices and extra olive oil. Place the top lid on and seal the two shells with the strips of well buttered filo pastry.

  • 5.

    Glaze the pastry with egg wash and finish with thyme, bay leaves and cumin and a final dusting flour. Bake in a preheated oven (200°c) for 3 minutes until golden. Serve immediately.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 4129kj
  • Fat Total 290g
  • Saturated Fat 85g
  • Protein 106g
  • Carbohydrate 275g
  • Sugar 28g
  • Sodium 3937mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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