Scallops in Phyllo

• 2 cups chicken stock
• 3/4 cup heavy cream
• 1 small leek, tough outer leaves removed and discarded
• 8 sea scallops
• Salt and pepper
• 8 sheets phyllo pastry dough
• 4 tablespoons melted butter
• 1 medium carrot, peeled and cut into julienne strips
• 1/4 small celery root, peeled and cut into julienne strips
• 3 tablespoons chopped parsley
• 7 tablespoons cold, unsalted butter, cubed
• 1/4 teaspoon saffron

1. In a small saucepan, reduce the chicken stock by half.
2. Add the cream and reduce to 3/4 cup.
3. Preheat oven to 425 degrees.
4. Cut 8 to 10 thin strips about 5 inches long from a few of the light-green leek leaves.
5. (You will use these to tie the phyllo ''bags.'')
6. Blanch strips in boiling water for 1 minute, then cool in cold water.
7. Pat dry and set aside.
8. Cut the white and light green parts of the leek into julienne and rinse well.
9. Season the scallops with salt and pepper.
10. Brush a sheet of phyllo with some of the melted butter, fold in half, brush with more butter, fold in half again and brush with more butter.
11. Top with a scallop, about 1/8 of the carrots, julienned leeks, celery root and parsley.
12. Sprinkle lightly with salt.
13. Gather up the edges of the phyllo and tie into a bag with a leek strip.
14. Brush with butter and place on a sheet pan.
15. Repeat with the remaining scallops.
16. Bake until phyllo is crisp and browned, about 12 minutes.
17. Meanwhile, reheat the sauce if necessary.
18. When very hot, remove and whisk in the cold butter one pat at a time.
19. Whisk in the saffron and season to taste with salt and pepper.
20. Pool the sauce on each of 8 serving plates and top with a scallop ''bag.''
21. Serve immediately.

chicken stock, heavy cream, outer, scallops, salt, pastry, butter, carrot, celery root, parsley, cold, saffron

Taken from cooking.nytimes.com/recipes/8315 (may not work)