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| 500 Gramm | Spinach; (1 1/2oz) |
| 12 gross | Hand dived king scallops |
| 310 Gramm | Fresh filo pastry; (12oz) |
| 5 | Plum tomatoes |
| 30 Gramm | Fresh basil; (1 1/2oz) |
| 30 Gramm | Fresh thyme; (1 1/2oz) |
| 30 Gramm | Fresh rosemary; (1 1/2oz) |
| | nutmeg |
| | Seasoning |
| 140 Gramm | Melted butter; (6oz) |
| 40 Gramm | Small diced peppers; (2oz) |
| 1/2 | chilli red |
| 1 | Shallot |
| 100 Milliliter | White wine; (4fl oz) |
| 40 Gramm | Small diced aubergine; (2oz) |
| 40 Gramm | Small diced courgettes; (2oz) |
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Pan fry the spinach in some butter with seasoning and nutmeg and leave to one side.
Prepare the scallops and then cut them into slices and pan fry quickly in a hot pan with seasoning. Butter a 3 inch metal ring and cut the pastry into 5 inch square pieces. Layer the ring around the edge with the pastry and melted butter. Add the spinach and sliced tomato and top with the sliced scallops, fresh thyme and season. Place in a hot oven for a few minutes while you cook the sauce.
To do this, saut, off the chilli, shallot and wine in a pan with the tomatoes that are left and cook for 2 minutes then puree to a sauce. Add the rest of the diced vegetables that have been saut, ed in a little olive oil and seasoning. Place the sauce and the vegetables around the plate and the tart of scallops in the middle, garnish with fresh herbs and serve.
Per serving: 1331 Calories (kcal); 118g Total Fat; (79% calories from fat); 21g Protein; 49g Carbohydrate; 307mg Cholesterol; 1597mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 23 Fat; 0 Other Carbohydrates
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