Scallops Between Wan-Tan Sheets

Ingredients

• 40 g dried tomatoes (without oil)
• 600 g red bell peppers (3 red bell peppers)
• 1 tbsp cane sugar
• 2 tbsp white wine vinegar
• 1 Egg white
• 1 stalk basil
• 16 wan-tan dough sheets
• 2 tsp Sesame seeds
• 1 tsp black sesame seeds
• 2 small Shallots
• 1 small garlic clove
• 250 g fresh spinach leaves
• 20 g butter (= 1 tbsp)
• Salt
• Pepper
• 12 medium scallops (without shell)
• 1 tsp Ras el-Hanout
• 1 tsp Olive oil

Instructions

1. 1.

   Place dried tomatoes in a bowl and pour boiling hot water over them. Let sit for 15 minutes.

2. 2.

   Quarter the bell peppers, remove seeds, wash, and finely chop.

3. 3.

   Drain tomatoes through a sieve and cut into small pieces.

4. 4.

   Blend peppers and tomatoes with a few tablespoons of water in a food processor or using an immersion blender until smooth.

5. 5.

   Transfer puree to a kitchen towel and squeeze out excess liquid. Collect the juice in a pot.

6. 6.

   Stir juice, sugar, and vinegar together and bring to a boil. Reduce over medium heat for a few minutes until syrupy. Let cool to room temperature.

7. 7.

   Separate egg white from yolk. Wash basil, shake dry, and pick 8 leaves. Brush each wan-tan sheet lightly with egg white and place a basil leaf on top. Set aside remaining basil. Use the yolks elsewhere if desired.

8. 8.

   Place the remaining 8 wan-tan sheets precisely over the first layer. Brush the surface with egg white and sprinkle sesame seeds. (Optional: cut sheets into rounds.)

9. 9.

   Arrange on a baking sheet lined with parchment paper and bake in a preheated oven at 200°C (convection 180°C, gas level 3) until golden brown in a few minutes. Remove and cool on a wire rack.

10. 10.

    Peel and finely dice shallots and garlic. Wash spinach leaves and drain.

11. 11.

    Heat butter in a pan. Sauté shallots and garlic for 2 minutes until translucent. Add spinach and let wilt slightly. Season with salt and pepper. Keep warm.

12. 12.

    Preheat a cast-iron skillet. Season scallops with Ras el-Hanout. Heat olive oil until very hot and sear scallops on each side for 45–60 seconds over high heat.

13. 13.

    Place a wan-tan sheet on a preheated plate, spread spinach over it. Lightly salt scallops and arrange them on the spinach, then cover with remaining wan-tan sheets. Drizzle with pepper sauce and garnish with basil leaves as desired.