Filo Pastry, Scallop And Tomato Tart
| Yield: | 1 servings |
| Categories: | Fish |
| 500 | g | Spinach; (1 1/2oz) |
| 12 | lg | Hand dived king scallops |
| 310 | g | Fresh filo pastry; (12oz) |
| 5 | Plum tomatoes | |
| 30 | g | Fresh basil; (1 1/2oz) |
| 30 | g | Fresh thyme; (1 1/2oz) |
| 30 | g | Fresh rosemary; (1 1/2oz) |
| Nutmeg | ||
| Seasoning | ||
| 140 | g | Melted butter; (6oz) |
| 40 | g | Small diced peppers; (2oz) |
| 1/2 | Red chilli | |
| 1 | Shallot | |
| 100 | ml | White wine; (4fl oz) |
| 40 | g | Small diced aubergine; (2oz) |
| 40 | g | Small diced courgettes; (2oz) |
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