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

Related recipes