Main
Recipes
Kicked-Up Smoked Salmon and Scallop Koulibiaca with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc (Emeril Lagasse) Recipe

Kicked-Up Smoked Salmon and Scallop Koulibiaca with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc (Emeril Lagasse) Recipe

Posted by

Rate It!

Kicked-Up Smoked Salmon and Scallop Koulibiaca with Spinach and Black Truffles Wrapped in Phyllo with Truffle Beurre Blanc (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

32 large sea scallops, cut into thirds to form flat disc shapes, marinated in juice of half a lemon and 1 tsp of white truffle oil
16 sheets of phyllo dough , defrosted and covered with a damp towel for working
1/2 lb melted butter
1/4 cup dry bread crumbs
1/2 lb sliced smoked salmon
64 very thin slices black truffle
1 lb spinach, blanched and excess liquid removed
3 hard-boiled eggs
3 finely chopped medium shallots
1/2 cup dry white wine
1/2 cup white wine vinegar
2 tbsp heavy cream
6 oz unsalted butter, cut into small pieces
2 oz truffle butter, cut into small pieces
salt and white pepper

Directions:

For the Koulibiaca:
Preheat oven to 425 degrees F. Marinate scallops in lemon juice and truffle oil and season with salt and white pepper while you are preparing the other ingredients.
On a clean, dry countertop place 1 sheet of phyllo with short side closest to you and brush with melted butter. Sprinkle with 1 teaspoon of dry bread crumbs and cover with another sheet of phyllo. Place smoked salmon slices on phyllo, covering an area about 2 inches by 4 inches about 1/4 way up the pieces of phyllo.
Place 4 pieces of scallops on top of this, top scallops with slices of truffle, then top with 4 more pieces of scallop, drizzling with melted butter between layers. Now put a thin layer of blanched spinach, top with 4 more pieces of scallops, then a layer of chopped egg, finally topping with another layer of smoked salmon, drizzling with butter between layers. Fold edge of phyllo closest to you over on top of salmon, fold in left and right edges, then roll koulibiaca up completely. Continue with remaining phyllo and filling to make a total of 8 packets. Brush tops with melted butter, and refrigerate 10 minutes before baking. Bake 20 to 25 minutes, or until golden brown on top. Serve immediately with sauce.
For the sauce:
In a small saucepan, combine the shallots, vinegar and wine and reduce to 1/4 cup. Add the heavy cream and reduce by half. Slowly whisk in the cold butter, adding the truffle butter last. Season the sauce with salt and white pepper. Serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2088.14 Kcal (8743 kJ)
Calories from fat	1601.27 Kcal
		% Daily Value*
Total Fat	177.92g	274%
Cholesterol	661.03mg	220%
Sodium	4135.98mg	172%
Potassium	1213.2mg	26%
Total Carbs	59.5g	20%
Sugars	3.84g	15%
Dietary Fiber	3.3g	13%
Protein	63.56g	127%
Vitamin C	28.3mg	47%
Vitamin A	22.9mg	763%
Iron	21.8mg	121%
Calcium	424.5mg	42%

Amount Per 100 g
Calories	287.98 Kcal (1206 kJ)
Calories from fat	220.84 Kcal
		% Daily Value*
Total Fat	24.54g	274%
Cholesterol	91.16mg	220%
Sodium	570.41mg	172%
Potassium	167.32mg	26%
Total Carbs	8.21g	20%
Sugars	0.53g	15%
Dietary Fiber	0.46g	13%
Protein	8.77g	127%
Vitamin C	3.9mg	47%
Vitamin A	3.2mg	763%
Iron	3mg	121%
Calcium	58.5mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Scallops in Saffron Sauce

Sea scallops, prepared for cooking (removing muscle) and 16 more..
Seared Scallops with Tarragon-Butter Sauce

Sea scallops , tough ligament from side of each discarded and 5 more..
Coquilles St. Jacques

Deep sea scallops, Minced onions and 13 more..
Veal Oscar

Salt, Pepper, Veal scallopini, All-purpose flour and 13 more..
Buerre Blanc

Shallots, finely diced, White wine, Chicken stock and 3 more..
Saffron Sauce

Shallot, finely minced, Dry white wine, Saffron thread and 4 more..