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Credit: Abdessamad Benameur, Chef, Tagine, Beverly Hills, Calif.
The National Culinary Review, October 2013
100 g. butter
4 sheets phyllo dough, cut in 4-5 inch rounds
Powdered sugar, as needed
1 bunch parsley, stems removed, leaves finely chopped
1 bunch cilantro, washed, stems removed, leaves finely chopped
5 garlic cloves, finely minced
Salt, to taste
6 T. extra virgin olive oil, divided
3 shallots, peeled, thinly sliced
4 fresh large diver scallops
2 Brussels sprouts, diced
2 asparagus spears, chopped
1 thyme sprig, leaves only, finely chopped
1 rosemary sprig, stem removed, finely chopped
Kosher salt, to taste
Black pepper, to taste
Cinnamon, to taste
3 T. honey
Pinch sweet Hungarian paprika
Pinch ras el hanout
1 T. sliced almonds, roasted golden-brown, coarsely chopped, for garnish
2 fresh raspberries, halved, for garnish
1. Preheat oven to 300ºF. Melt butter; brush on each phyllo round. Sprinkle with powdered sugar. Stack 4 rounds; bake until golden-brown.
2. To make chermoula, mix parsley, cilantro and garlic. Add salt and 4 T. extra virgin olive oil. Set aside.
3. Saute shallots in 1 T. extra virgin olive oil over low heat, stirring frequently, until softened and caramelized. Set aside.
4. Preheat oven to 400ºF.
5. On stove top, saute scallops in remaining extra virgin olive oil. Add chermoula and shallots. Place pan in oven for about 3 minutes. Remove; keep warm.
6. Place second pan on stove top; lightly coat with olive oil. Add Brussels sprouts and asparagus. Add thyme, rosemary, kosher salt, pepper, cinnamon, honey, paprika and ras el hanout. Simmer about 1½ minutes. Remove to plate; keep warm.
7. Place scallops on sautéed vegetables. Top with stack of phyllo dough rounds. Finish with chopped almonds and raspberries. Sprinkle with sifted powdered sugar. Serve immediately.
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