Scallop and Olive Antipasta Recipe

See Also: Appetizers · Class Favorites · Italy

Scallop and Olive Antipasta

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Makes 12 little bundles, or "purses"

4 sheets phyllo
1/3 cup melted unsalted butter
1/3 cup freshly grated Pecorino Romano cheese
12 sea scallops
2 green onions, thinly sliced
3-4 tablespoons olive tapenade
fresh or dried basil, to sprinkle

Preheat oven to 375 degrees. Line a baking sheet that has sides with parchment paper. Cut 12 pieces of string into 6 inch lengths and butter them. Stack the sheets of phyllo and working with one at a time, keep the others covered with a towel. Brush one sheet with butter and sprinkle with cheese. Cover with second sheet and repeat. Cut the sheets lengthwise in half and crosswise in thirds. Place 1 scallop in the center of each of the rectangles, top with a little onion, and add a little of the tomato mixture. Gather up the corners of the rectangles, tie the bundles with the strings, and place them on the baking sheet. Repeat until all are assembled. Bake 12 minutes, or until golden brown. Snip off the strings and then serve.

Recipe created 1998-03-14.