“A classic combo and classic Bodega dish,” say Abrahanowicz and Milgate. “We used to call this dish the savoury Viennetta.”
Ingredients
Tahini mayonnaise
Method
Main
1.For tahini mayonnaise, mix ingredients in a bowl to combine, season to taste and transfer to a piping bag with a 5mm plain nozzle.
2.Heat a large saucepan over high heat, add cabbage and toss occasionally until lightly coloured (1-2 minutes). Add olive oil, garlic and a splash of water, season to taste and cover with a lid. Reduce heat to medium and steam, stirring occasionally, until just tender (3-5 minutes). Stir butter through cabbage and set aside.
3.Heat oil in a saucepan to 160C. Cut pastry into four 4cm x 14cm rectangles and deep-fry one at a time until crisp and golden (1-2 minutes). Drain on paper towels.
4.Combine cauliflower, pickled ginger liquid, fish sauce, chives, coriander and spring onion in a bowl and season to taste.
5.Preheat oven to 200C. Place morcilla on a baking tray lined with baking paper and bake to warm through (2-3 minutes). Heat a frying pan over medium-high heat. Drizzle scallops with a little olive oil and pan-fry until golden brown (1-2 minutes), then turn and cook for 30 seconds and remove from pan.
6.Place 4 scallops in a row on two serving plates and top each with a piece of morcilla. Spoon some cabbage around it and season with a couple of drops of fish sauce. Pipe tahini mayonnaise onto 2 brik pastry rectangles, sandwich with remaining rectangles and place each on top of morcilla. Top with cauliflower mixture and serve.
Brik pastry is available from Middle Eastern grocers. Morcilla is available from Spanish butchers and select delicatessens.
Drink Suggestion: Torrontés Drink suggestion by Joe Valore
Notes
