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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Scallops Baked in Phyllo with Lemon Butter Recipe

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This recipe for Scallops Baked in Phyllo with Lemon Butter is from My Mother, Norma Willcox's Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-SAUCE-
1 T. butter
2 T. minced shallot
½ c. dry white wine
2 T. whipping cream
1 large egg yolk
5 T. butter
1½ T. fresh lemon juice
-SCALLOPS-
6 phyllo sheets (fresh)
1 stick butter, melted
8 large sea scallops (or equal bay scallops)
1 T. Brandy
¼ tsp. dried marjoram
Directions:
Directions:
SAUCE - Sauté shallots in butter for 3 minutes, add wine and boil until liquid reduces to ¼ cup (about 5 minutes), mix in cream (set aside). SCALLOPS - Spray 3 phyllo sheets separately with Pam., cut and stack into 4 squares, place 1 scallop in center of each square. Brush with brandy and sprinkle with marjoram, salt and pepper. Pull upsides making pouches, pinch center to seal. Brush with butter (can be made 4 hours ahead covered and sealed). Bake 425º - 10 minutes. Rewarm sauce, whisk in yolk (no boil), add 5 Tbsp. butter, whisk, add lemon juice, salt and pepper. Spoon on 4 plates, top with 2 pastry pouches.
Number Of Servings:
Number Of Servings:
4

 

 

 

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