3 to 4 Scallops per nest
Kataifa Pasta (Handful for each nest)
1 Leek - thinly sliced (does about 5 nests)
Black Truffle (Truffle to cover base of each nest... say around 10 g each)
1. First make the base out of the pasta. I use the old fried egg holders you see hamburger cafes as they make a perfect circle but one can improvise here. Place the Pasta in the base in a fry pan with some butter and fry while compressing the pasta into the base to make it firm. This needs to be about 2 to 3 cm thick once compressed.
2. Once lightly brown turn over carefully and brown the other side.
3. When crunchy you can keep them warm in a low degree oven while you complete the recipe.
4. Now add some more butter to the fry pan and slowly soften the Leek.
5. Don't over cook as the leek needs to be soft and gooey but not burnt.
6. Add salt to taste,
7. Now slice the Scallops flat so that they are the same round shape but thinner. You should be able to get 3 slices per scallop. I always use Japanese Hokiado Scallops as the are so much better than any I've tasted but the are expensive!
8. Draw circles on some Grease paper (traced from the egg holder thingys).
9. Now dry the Scallops and lay them around from centre to outside to form a circle.(see diagram)
10. Lay the Scallops in such a way that the fold into each other.
11. This helps them hold together while cooking and looks cool when you serve to you guests!