Scallops in Phyllo

Preparation

1. Step 1

   In a small saucepan, reduce the chicken stock by half. Add the cream and reduce to ¾ cup.

2. Step 2

   Preheat oven to 425 degrees. Cut 8 to 10 thin strips about 5 inches long from a few of the light-green leek leaves. (You will use these to tie the phyllo ''bags.'') Blanch strips in boiling water for 1 minute, then cool in cold water. Pat dry and set aside. Cut the white and light green parts of the leek into julienne and rinse well.

3. Step 3

   Season the scallops with salt and pepper. Brush a sheet of phyllo with some of the melted butter, fold in half, brush with more butter, fold in half again and brush with more butter. Top with a scallop, about ⅛ of the carrots, julienned leeks, celery root and parsley. Sprinkle lightly with salt. Gather up the edges of the phyllo and tie into a bag with a leek strip. Brush with butter and place on a sheet pan. Repeat with the remaining scallops.

4. Step 4

   Bake until phyllo is crisp and browned, about 12 minutes.

5. Step 5

   Meanwhile, reheat the sauce if necessary. When very hot, remove and whisk in the cold butter one pat at a time. Whisk in the saffron and season to taste with salt and pepper. Pool the sauce on each of 8 serving plates and top with a scallop ''bag.'' Serve immediately.