Diver Sea Scallops Wrapped in Kadaif

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 and a balsamic reduction.