See Also: Appetizers · Class Favorites · Italy
Scallop Antipasta
From Dorothy McNett's recipes at www.dorothymcnett.com. Makes 12 little bundles, or "purses".
6 sheets phyllo
1/3 cup melted unsalted butter
1/3 cup freshly grated Pecorino Romano cheese
12 sea scallops (not real large ones)
2 green onions, thinly sliced
3-4 tablespoons olive tapenade (or artichoke tapenade, etc.)
12 fresh chives, if desired
Preheat oven to 375 degrees. Line a baking sheet that has sides with parchment paper or silicone baking mat. Cut 12 pieces of string into 6 inch lengths and butter them. (OR, easier than that just use fresh long chives to tie each bundle...then you do not have to snip it off, just eat it!) 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 brush with butter and sprinkle with cheese, repeat with a 3rd sheet Make a second stack with the remaining 3 sheets in the same manner. Now cut them lengthwise in half and crosswise in thirds, making a total of 12 parcels. Place 1 scallop (cut the scallop in half if it is vary large) in the center of each of the rectangles, top with a little onion, and add a little of the tapenade mixture. Gather up the corners of the rectangles, tie the bundles with the strings or chives, and place them on the baking sheet. Repeat until all are assembled. Bake 12 - 15 minutes, or until golden brown. Allow to cool about 10 minutes. Snip off the strings and then serve. If using the chives, just leave them on. (I have made these many times without tying them with string or chives, just crimp them. It works, too!)
Recipe created 1998-03-14.
