Millefeuille of scalops

Millefeuille of scalops, sabayon from Straffe Hendrik, green leek oil

Millefeuille Straffe Hendrik


For the herb butter:

  • 200 g of softened butter
  • 20 chives, finely chopped
  • 20 dill, picked and finely chopped
  • 20 flat parsley, finely chopped
  • small shallots, finely chopped
  • Smoked paprika powder
  • Smoked salt
  • Smoke flavor, optional

For the scallops:

  • 16 beautiful scallops

For the green leek oil:

  • leeks only the green
  • dl olive oil

For the filo pastry:

  • packet filo pastry
  • Powdered sugar

For the Straffe Hendrik sabayon:

  • egg yolks
  • 1.5 dl Straffe Hendrik Tripel
  • 30 grams of butter
  • Lemon juice
  • Pepper and salt


For the herb butter:

  1. Mix all ingredients into a herb butter.

For the scallops:

  1. Wash the scallops and pat them dry.

  2. Fry the scallops very briefly on both sides in 2 tablespoons of herb butter. The scallops should still be glassy.

  3. Cut each scallop into 4 thin slices.

For the green leek oil:

  1. Put the leek green in the blender. Add 2 dl olive oil and mix smooth. Pass through a sieve.

For the filo pastry:

  1. Preheat the oven to 180°C.

  2. Melt the herb butter and grease a sheet of filo pastry with it.

  3. Arrange another sheet of filo pastry on top. Also grease this with melted herb butter.

  4. Push 5 circles out of the dough with a serrated cutter (a serrated cake tin will also work).

  5. Sift icing sugar over the filo pastry rounds.

  6. Place the phyllo dough rounds on a baking tray lined with baking paper. Place a sheet of parchment paper on top and cover with a baking tray.

  7. Bake in the preheated oven for 5 minutes.

  8. Remove the top baking tray and the baking paper and let it color for another 5 minutes in the oven.

For the Straffe Hendrik sabayon:

  1. Beat the egg yolks au bain-marie (over a pan of hot water).

  2. Add the beer little by little and beat well until it forms a lumpy mixture.

  3. Then beat in the butter.

  4. Season with lemon juice, salt and pepper.


  1. Make a tower of 5 layers of filo pastry and 4 layers of scallops.

  2. Spoon a spoonful of Straffe Hendrik sabayon over it.

  3. Finally, drizzle some leek oil over it.

  4. Garnish with sprigs of dill.