INGREDIENTS

INSTRUCTIONS

In a saucepan bring the water to a boil, stir in the couscous, 1 tablespoon
of the oil, and the salt, and remove the pan from the heat. Let the
couscous stand, covered, for 5 minutes. Set a rack over another saucepan of
boiling water, put the saffron in a heatproof saucer on the rack, and let
it steam for 3 to 4 minutes, or until it is brittle. In a blender or small
food processor blend the mayonnaise, the saffron, the garlic, and lemon
juice. In a non-stick skillet heat the remaining 1 tablespoon oil over
moderately high heat until it is hot but not smoking and in it saute the
bell peppers, stirring, until they begin to brown. Add the scallops and
saute the mixture, stirring once or twice, for 1 minute, or until the
scallops are just cooked through. Remove the skillet from the heat and stir
in the peas and salt and pepper to taste. In a large bowl fluff the
couscous with a fork, stir in well the scallop mixture and 1/2 cup of the
saffron-garlic mayonnaise, and let the filling cool.
Preheat the oven to 425F. On a work surface arrange two 20-inch-long sheets
of wax paper with the long sides overlapping slightly and facing you. Put 1
sheet of the phyllo on the wax paper, brush it with some of the butter, and
sprinkle it with about 2 teaspoons of the bread crumbs. On this, layer,
brush, and sprinkle 4 more sheets of the phyllo in the same manner and lay
the sixth sheet of thephyllo on top.
Spread the filling in a 3-inch-wide strip, mounding it on the phyllo 4
inches above the near long side, leaving a 2-inch border at each end. Using
the wax paper as a guide, lift the bottom 4 inches of the pastry over the
filling, fold in the ends, and roll up the strudel tightly. Transfer the
strudel carefully, seam side down, to a lightly buttered baking sheet,
brush it with the remaining butter, and bake it in the lower third of the
oven for 25 minutes, or until it is golden. Let the strudel cool to warm on
the baking sheet on a rack. The strudel may be made 1 day in advance and
kept covered loosely and chilled. Reheat the strudel in a preheated 400F.
oven for 15 minutes. Serve the strudel warm, cut into 1-inch slices with a
serrated knife, with the remaining saffron-garlic mayonnaise.
Serves 6.
Gourmet December 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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