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Asian Seafood Turnover with Citrus Peanut Sauce

Total Time: 105 MIN Makes: 6 SERVINGS
Prep Time: 30 MIN Cook Time: 75 MIN
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Description

Khamia Vonsakoun, Banquets Chef & Daniel Pino, Executive Pastry Chef, Borgata Hotel, Casino & Spa, Atlantic City, NJ


Ingredients
  • 3 tbsp. canola oil
  • 1 lb. bay scallops
  • 8 oz. cooked crabmeat
  • 1 tbsp. fresh garlic, minced
  • 1 tbsp. fresh ginger, minced
  • 1 1/2 cups zucchini, julienne cut
  • 1 1/2 cups carrots, julienne cut
  • 1 cup canned oriental baby corn, drained, cut 1/2 inch
  • 1/2 cup canned straw mushrooms, drained
  • 1/2 cup canned sliced water chestnuts, drained
  • 1/4 cup green onions, sliced 1/4 on sharp bias
  • 1/4 cup soy sauce
  • 2 tbsp. water
  • 3 tbsp. sugar
  • 1 tsp. cornstarch
  • 3 sets Athens® Ready-To-Go Phyllo Doughô, thawed
  • Egg wash, as needed

Directions

Heat 1 tbsp. of the oil; stir-fry scallops for 2-3 minutes. Remove cooked scallops to a separate bowl; add cooked crabmeat and cool.
Add 2 tbsp. oil; saute garlic and ginger for 1 minute. Add vegetables, water chestnuts and onions; stir-fry 3 minutes until tender-crisp. Remove vegetables; place in bowl with seafood.
To same pan, add soy sauce, water, sugar and cornstarch. Bring to a boil; cook until thickened. Add to vegetable mixture and chill.
Cut each set of Athens® Ready-To-Go Phyllo Dough in half lengthwise. Egg wash 1″ inch around outer edges of Phyllo. Place 1 cup of seafood mixture at narrow end of Phyllo. Fold one corner of Phyllo diagonally across to opposite edge to form a triangle. Continue to fold triangle onto itself. Score surface and brush with egg wash. Repeat with remaining Ready-to-Go Phyllo sets. Bake in preheated 375° F oven for 35-45 minutes until golden brown. Serve each turnover garnished with 1 oz. Citrus Peanut Sauce.