AT A GLANCE
"A classic combo and classic Bodega dish," say Abrahanowicz and Milgate. "We used to call this dish the savoury Viennetta."
|01||For tahini mayonnaise, mix ingredients in a bowl to combine, season to taste and transfer to a piping bag with a 5mm plain nozzle.|
|02||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.|
|03||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.|
|04||Combine cauliflower, pickled ginger liquid, fish sauce, chives, coriander and spring onion in a bowl and season to taste.|
|05||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.|
|06||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.