Scallops in phyllo
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 40 | eaches | Pieces |
| 4 | tablespoons | Unsalted butter |
| ¾ | pounds | Mushrooms, cut into 1/4-inch slices |
| 6 | tablespoons | Dry white wine |
| 8 | eaches | Ounces cream cheese, softened |
| 2 | teaspoons | All-purpose flour, combined with 2 tsp butter |
| Salt and ground white pepper to taste | ||
| 2 | eaches | Eggs, lightly beaten |
| 2 | pounds | Bay scallops, chilled and patted dry |
| ¾ | cup | Unsalted butter, melted |
| 16 | eaches | Sheets (3/4 lb) phyllo dough, covered with plastic |
| Wrap to prevent drying | ||
Directions
In large skillet over medium-high heat, melt 4 Tbsp butter. Add mushrooms and saute for 4-5 minutes. Remove mushrooms with slotted spoon. Add wine to skillet, increase heat to high, and cook until liquid is reduced by half. Reduce heat to low and add cream cheese, stirring until melted. Bring mixture to gentle simmer. Gradually whisk in flour-butter mixture, blending until smooth. Season with salt and pepper. Let cool. Blend in eggs. Fold in mushrooms and scallops. Butter a baking sheet or line with parchment paper. Lay one sheet phyllo on work surface. Brush with melted butter. Top with second phyllo sheet. Spoon ⅛ of scallop mixture in strip along short end of phyllo, leaving a 2 to 3-inch margin at each end of scallops. Roll up short end tightly, enclosing scallops, until ⅔ rolled. Fold in sides of phyllo. Brush remaining ⅓ of dough with butter and finish rolling. Place seam side down on prepared baking sheet and brush with butter. Repeat with remaining phyllo. To serve, bake in preheated oven at 400 F until golden brown, approximately 15-20 minutes. Slice each roll into 5 pieces and serve immediately.
Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis