Recipe courtesy Roberto Fracchioni, Executive Chef, Inn on the Twenty, Jordan, Ontario.
Preheat oven to 350 degrees F.
Add butter and lime zest to small saucepan over low heat until butter separates. Skim foam from top of melted butter. Use melted butter to work with phyllo.
Spray tops of mushrooms with oil. Season with salt and pepper. Grill mushrooms on barbecue preheated on high or hot cast iron grill pan, about 1 minute per side. Let chill.
Fillet peppers by cutting out the tops and bottoms. Make one cut down the side of the pepper and lay on the pepper flat so you have one long piece to cut out circles with a round pastry cutter. Use a pastry cutter the same diameter as the scallops, alternatively you can just use a sharp paring knife to make the circle. Cut out 4 circles of each the yellow pepper and red pepper. Reserve the pepper trimmings to make the pepper sauce to drizzle the final plate.
Slice each scallop into three pieces so you have 3 circles of even thickness. Top one scallop piece with 2 leaves of parsley, one with 2 leaves of coriander and the last with chopped thyme.
Start layering the scallop tians. Each stack will have the 3 pieces of scallop topped with herbs and 2 pieces of shiitakes and 1 circle of yellow pepper and 1 circle of red pepper. Create your own pattern or stack with a layer of mushroom, scallop, red pepper, scallop, yellow pepper, scallop, mushroom.
To roll the scallop tians in phyllo, lay out one sheet of phyllo dough and brush with melted butter infused with lime zest. Sprinkle with panko crumbs. Fold sheet in half lengthwise. Brush with more melted butter. Fold sheet in half widthwise.
Lay scallop stack down onto phyllo sheet in bottom left corner, about 1-inch from the bottom edge. Roll scallop stack in phyllo to top right corner, brushing outside edge with more butter to seal the phyllo parcel. Fold bottom edge under stack and place upright. Pinch together top edge just above stack, fanning out the top edges.
Bake in oven for 12 minutes or until nicely golden brown.
Add pepper trimmings to a small pot with the shallot, potatoes and half of the minced garlic. Add water to cover. Bring to a boil over high heat. Reduce heat to medium and simmer until vegetables are fork tender, about 5 to 10 minutes. Remove from heat and puree with hand blender until smooth. Set aside and keep warm.
To make the celery root and fennel slaw, combine fennel, celery root, red onion, parsley leaves and cilantro leaves and remaining minced garlic in a large bowl with remaining minced garlic. Toss with grapeseed oil and rice wine vinegar. Season with salt and pepper to taste.
To plate the dish, place slaw in the middle of each of the 4 plates. Cut each scallop tian in half and place on top of slaw. Finish plate by drizzling each plate with some of the pepper sauce.