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Flaky Scallop Appetizers

southern.chef's picture
Ingredients
  Scallops 3⁄4 Pound
  Frozen chopped spinach 10 Ounce, thawed
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 2 Tablespoon, melted
  Chopped walnuts 1⁄2 Cup (8 tbs), toasted
  Shredded swiss cheese 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs), grated
  Egg 1 , beaten
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Phyllo pastry sheets 20 , frozen and thawed
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
Directions

Place scallops in a skillet, and add water to cover.
Bring to a boil, reduce heat, and simmer 3 to 5 minutes.
Drain and finely chop scallops.
Set aside.
Place spinach on paper towels, and squeeze until barely moist.
Set aside.
Saute garlic in 2 tablespoons butter in a large skillet, remove from heat.
Add scallops, spinach, walnuts, cheeses, egg, and seasonings, stir well.
Cut sheets of phyllo in half crosswise.
Working with one at a time, fold each half lengthwise into thirds, brush with melted butter.
Place 1 tablespoon spinach mixture at base of phyllo strip, folding the right bottom corner over to opposite edge, forming a triangle.
Continue folding back and forth into a triangle to end of strip.
Repeat process with remaining phyllo.
Place triangles, seam side down, on baking sheets.
Brush tops with 1/2 cup melted butter; bake at 375° for 12 to 15 minutes or until lightly browned.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Seafood
Servings: 
40

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