Scallop "Porcupines" with Basil-Mint Sauce Recipe | Epicurious
In this clever dish from chef Michel Richard at Citronelle in Washington, D.C., fried sea scallops coated with fine strands of phyllo pastry resemble porcupines.
Keywords
- scallop
- phyllo dough
- basil
- mint
- main
- starter
- snack
- dinner
- nut free
- deep fry
- bon appétit
Ingredients
- 4 frozen phyllo pastry sheets, thawed
- 1/3 cup all purpose flour
- 1 teaspoon curry powder
- 1 large egg
- 12 sea scallops
- Vegetable oil (for deep-frying)
- Basil-Mint Sauce
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