4 filo sheets
50g butter, melted
8 large scallops, pat dry
2 large handfuls of baby spinach, wilted and drained
1 tsp of grated lemon zest
Salt and pepper
Black sesame seeds
2 French shallots, finely diced
1 x 2cm piece of ginger, minced
150ml white wine vinegar
3 tbsp cooking cream
250g butter, cubed and chilled
½ fennel, finely sliced, fronds reserved
Preheat the oven at 200°C.
Brush each filo sheet with butter and place one sheet on top of the other so you have 2 bundles of 2 sheets each. Cut each batch into quarters and brush each quarter with a little extra butter. Place 1 scallop in the middle of each filo quarter, top each scallop with a little spinach, a pinch of salt and lemon zest.
Roll each parcel to form a lolly-like parcel, twisting each end. Brush each parcel with some butter and sprinkle with black sesame seeds. Bake for 10-15 minutes or until golden brown.
For the sauce, add shallots, ginger and vinegar to a small pot and simmer over a low-medium heat until reduced by two-thirds. Add the cream little by little, before whisking in a few cubes of butter at a time. Add less butter if you want the sauce to be more acidic. Keep whisking until it is all incorporated and season with a little salt. The sauce should be thick and glossy. Strain the sauce if desired or leave in the shallots.
Spoon the sauce on to 4 plates and then arrange the scallop parcels on top. Scatter with fennel and garnish with the fronds.