This recipe piles on the flavor and is super filling. When you’re faced with feeding an army, divide and conquer with this satisfying meal that serves well in ramekins or any small bowl.
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1 1/2 pounds sea scallops, quartered
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 1/2 cups plum tomatoes, seeded and diced
- 1/4 cup chicken broth
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon saffron threads, crushed before use
- 5 sheets Athens Phyllo Dough (9”x14”), thawed
- Fresh basil, for garnish
In a large skillet, melt 1 tablespoon butter with 1 tablespoon oil over medium heat. Season scallops with garlic salt and pepper. Add scallops to the skillet and cook for about 3 minutes on each side, or until cooked through. Stir in the tomatoes, chicken broth, crushed red pepper flakes, and saffron threads. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Layer 5 Phyllo sheets, brushing each sheet with butter-oil mixture as you layer them. Cut sheets widthwise into twenty-eight ½ -inch strips. Place 7 strips in a layered free form shape on an ungreased baking sheet. Brush shapes with butter-oil mixture. Repeat 3 times to make 4 mounds of Phyllo. Bake in preheated 3751/4F oven for 8 – 10 minutes or until golden brown.
Spoon 1 cup of filling into four, 1-cup ramekins. Mound Phyllo on top of mixture.
Garnish with basil and serve immediately.