ALMOND PHYLLO TART WITH SCALLOPS

FOR THE TART SHELL:
5 (14x18-inch) sheets phyllo (fillo), cut into thin strips
1/4 cup clarified butter
1/4 cup whole california almonds, very finely chopped or ground
2/3 cup granulated sugar
1 dash salt
1 dash pepper
1 dash nutmegFOR THE TOPPING:
24 jumbo scallops (1 1/2 lbs)
salt and pepper (to taste)
1 cup butter
1 cup finely diced leeks, white part only
2 cups bottled clam juice
1 cup sauterne wine or chicken broth
2 cups heavy cream
2 apples, peeled and very finely diced
apple slices (for garnish)
1 thin slices tops from leeks (for garnish)

TO PREPARE THE TART SHELL:
Preheat oven to 350 degrees F. Butter baking sheet; set aside.

In medium bowl, gently toss phyllo strips with clarified butter. Then, toss with almonds, sugar and seasonings. Turn onto prepared baking sheet. Pat and shape into circle, about 8 to 9 inches in diameter.

Bake at 350 degrees F until golden and crisp, about 12 to 15 minutes. Cool to room temperature.

TO PREPARE THE TOPPING::
Sear scallops in very hot, dry frypan, about 2 minutes. Season to taste with salt and pepper. Remove to heatproof container and keep warm.

Melt butter in same frypan and saute leeks just until limp. Add clam juice and bring to boil, stirring residue from bottom of pan until all dissolved.

Add wine and heavy cream. Stir in diced apples. Heat to low boil; reduce heat. Simmer till reduced by half. If smooth sauce is desired, turn into blender container or bowl of food processor and process until smooth. Return to pan and keep warm.

TO SERVE:
Cut tart into 6 or 8 wedges. Arrange scallops on and around tart on individual serving plates. Spoon sauce over. Garnish with apple slices and sliced green leek tops.

Tart may be stored in air tight container and reheated to serve.

Servings: 6
From: Admiral Fell Inn, Baltimore MD.
Source: California Almond Board