Appetizer

Crispy Phyllo Cups with Seared Scallops, Charred Green Olive Tapenade & Lemon Foam

Name: Crispy Phyllo Cups with Seared Scallops, Charred Green Olive Tapenade & Lemon Foam
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Ingredients: 4 sheets phyllo dough, thawed; 5 tbsp unsalted butter, melted, divided; Sea salt & cracked pepper; 8 large dry scallops (U/10 size, 20 per lb), side muscle removed; ¾ cup green Castelvetrano olives, pitted; 2 tbsp nonpareil capers, rinsed; 2 cloves garlic; 2 tbsp fresh parsley, chopped; 1 tbsp fresh lemon juice; 3 tbsp extra-virgin olive oil; ¼ cup dry white wine; ¼ cup fresh lemon juice (for foam); 1 tsp xanthan gum or lecithin (for foam stability); 1 tbsp cold unsalted butter (for foam); Microgreens & lemon zest for garnish

Gossamer sheets of phyllo baked until shattering-crisp cradle plump diver scallops—their surfaces crisped in screaming-hot butter until golden. A punchy green olive and caper tapenade anchors each cup, while ethereal lemon foam adds refinement and brightness. A single technique dish that reads elegant.

403cal 9gprotein 16gcarbs 33gfat 15min prep 28min cook 4serves

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