Eve14
Reged: 04/28/06
Posts: 21
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Couldn't figure out how to post the photo here, so I put it in the photo gallery. It was just as incredible as it looks!
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lambchop1101
Reged: 07/27/07
Posts: 896
Loc: New Orleans, USA
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oh my...that dish looks delicious. you are evil to post that so near the dinner bell! now i want scallops for dinner....santa fe scallops!
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"breathe it in, breathe it out. this is the only moment you can do anything about."
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Eve14
Reged: 04/28/06
Posts: 21
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I WANT IT TOO!
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KevinS
Reged: 07/23/03
Posts: 3414
Loc: Boston
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OK, now that I too have settled for something else for dinner, here's my take on a breakdown on the dish:
There's a single layer of phyllo on the bottom, which is covered with seared scallops, herbs, potatoes, green beans, ricotta, and (depending on the chef's choice that day) sometimes a little marinara a la provencal, all topped with a double layer of phyllo, drizzled with a little pesto and balsamic, and flashed under the broiler.
I've experienced several minor variations, and I like the one with the touch of marinara best. All are excellent, as I've told Christoph on many occasions.
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Mike R
Reged: 05/26/03
Posts: 15726
Loc: Stinson Lake - New Hampshire
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imagine how much more you all would like this dish if the scallops were actually fresh and still had that wonderful pungent salty sweetness to them which they lose when they are a week or more out of the water......LOL
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karma is a beautiful thing at times
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KevinS
Reged: 07/23/03
Posts: 3414
Loc: Boston
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No problem Mike - Call the recipe in to Fanizzi's and I'll try their version on Saturday. Actually, I would prefer to try their Mustard Nut Crusted Cod, which, based on their current menu, looks like my dinner choice. I'm still gonna have to check the specials though.
You missed a shot in your response - the potatoes in the recipe. There aren't many potatoes on SBH restaurant menus. In this recipe they are actual chunks of potatoes.
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Mike R
Reged: 05/26/03
Posts: 15726
Loc: Stinson Lake - New Hampshire
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forget scallops a Fanizis ( although they are very good )....go with the mustard nut cod...its very good and what I will be getting as well..scallops are tough to get really fresh as there are so few day boats fishing for them....most scallops boats are out for at least a week...so the day they come home you're looking at some of the catch a week out of the water...the ones they caught the last day before they come home are usually reserved for friends and family and locals.....the older ones go to market where they eventually end up in places like St Barts......I'll send you home with some scallops Sunday morning that will make your eyeballs roll in the back of your head when you taste them....I got you a nice striper tonight.... it got filleted a half hour after it was caught and is now buried in ice waiting for you to take it home.....Ill dig you some clams on Friday
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Mike R
Reged: 05/26/03
Posts: 15726
Loc: Stinson Lake - New Hampshire
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oh yeah..one more thing while we re learning about scallops..the scallop boats who do go out for more than a week are allowed to soak the older scallops in water containing tripolyphosphate to stop them from dehydrating..but by law the scallops have to say they were soaked...hence the signs "wet" and "dry" in the fish market next to each, and the difference in price as well..ALWAYS pay the extra money and buy the dry....but in far away places like St Barts you have no chance of getting dry scallops
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Eve14
Reged: 04/28/06
Posts: 21
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There were sweet potatoes, asparagus and carrots, along with some mashed potatoes inside the thing!
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