-
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.
