16 filo pastry sheets
4tbs pesto (heaped)
6 Roma tomatoes, blanched and skin removed
Salt and pepper to season
Tomato compote (tomato trimmings, garlic, black olives, basil and shallots)
Take four sheets of filo pastry, brush with melted butter and stick together to form one thick sheet. Repeat method until you have four thick sheets. Place the sheets in the refrigerator to set. Once set, cut out four discs to required size and brush liberally with pesto.
Blanch, refresh, peel, halve and deseed tomatoes. Cut out flesh with cutter. Reserve trimmings to make tomato compote. Cut out scallops the same size as tomato, then slice. Arrange tomato and scallops on filo disc. Refrigerate until required.
Heat a little olive oil in a non-stick pan. When hot, add tomato and filo pastry disc and cook over a gentle heat for about two minutes. Place the discs in a moderate oven for a further three minutes.
Remove the discs from the oven and pan. Season with salt and pepper and squeeze lemon juice on scallops. Serve with quenelles of tomato compote and basil oil.