For the Seafood Filo Bonbons:
- 500ml/4 Cups Water
- 300g Raw Prawn/Shrimp Meat (chopped in halves)
- 300g Raw Scallops (chopped in halves)
- 16 (Long) Chives
- 1 Heaped Tablespoon Cream
- 1 Clove of Garlic (Crushed)
- Salt and Freshly Ground Black Pepper
- 16 Sheets of Filo Pastry (I use Antoniou brand, which are 28cm x 40cm)
- 75g/5 Tablespoons Unsalted Butter (Melted)
For the Lemon Cream Sauce:
- 2 Free-Range Egg Yolks
- 80ml/⅓ Cup Cream
- 80ml/⅓ Cup Reserved Stock (from poaching the seafood)
- 1 Tablespoon Lemon Juice
- 30g Unsalted Butter (Softened and Diced)
- 1 Tablespoon Chives (Chopped)
- Sea Salt and Freshly Ground Black Pepper
Place the water into a medium saucepan and bring to the boil. Add the prawns and scallops, cook for 30 seconds, then remove with a slotted spoon to a mixing bowl to cool down a little. If there is any excess water that has transferred to the bowl with the seafood, be sure to drain it out. Now add the chives to the saucepan and cook for 3 seconds, remove and also set aside for the moment. Reserve 80mls (⅓ Cup) of the cooking water/stock and set aside for making the sauce later on.
When the prawns and scallops have cooled a little, add the 1 tablespoon of cream, the crushed garlic, salt and pepper and stir to combine.
Pre-heat the oven to 190ºC and line 2 large baking trays with parchment/baking paper.
Lay out one sheet of filo pastry on a clean board or bench top (with a short end closest to you) and using a pastry brush, brush on a light layer of melted butter. Place another sheet of filo on top and once again brush the top lightly with butter. Across the end closest to you, scoop an eighth of the seafood mixture to form a log shape, leaving a section on either side bare. If confused, please see my attempt at a diagram below…
Now lift the edge of the filo pastry closest to you and fold it over the mixture. Continue then to roll the pastry right up to the other end. Pinch in the sides to make a bonbon shape and tie the softened chives around either end (as per the photo below). Continue making the other 7 bonbons in the same manner and place on the prepared baking trays. Brush the tops with a little more melted butter.
Slide the trays into the pre-heated oven and bake for approximately 10-12 minutes, or until golden brown.
While the bonbons are baking in the oven, prepare the Lemon Cream Sauce so that it’s ready to serve as soon as the bonbons come out of the oven… In a small saucepan, combine the egg yolks, cream, reserved stock and lemon juice. Place over a gentle heat. Warm the mixture, though do not allow it to boil. Gradually add in the butter, piece by piece and stir until the sauce has thickened to a nice consistency. Add in the chopped chives and season well with salt and pepper.
Serve without delay! Place two filo bonbons per person onto a plate with some sauce carefully spooned around them. A fresh green salad (in summer) or some lightly steamed greens (in winter) would be the perfect sides to accompany this dish.
* Very slightly adapted from a recipe in the Australian Women’s Weekly ‘Dinner Party Cookbook No. 2’