Executive chef Raphael Abrahante lays shredded phyllo dough, or kadaif, in long strands. He places a sea scallop on the strips and rolls it firmly in the dough without using egg or water to seal it.
He pan-sears the scallop and then finishes it in the oven.
He plates two scallops and dresses them in a beurre blanc made with sheep-milk butter and Greek white wine.
He garnishes the dish with cherry tomatoes, dill, scallions, capers, grilled zucchini slices, chive strands an