These scallop and pesto purses are pretty amazing, and amazingly easy. You can assemble them in advance, and then bake them when you need a seriously impressive appetizer. They are just so delicious.
I've always struggled with phyllo dough, and not a lot has changed on that front. Just figure there will be a lot of waste when phyllo is involved. Just make sure that that your phyllo is freshly thawed, and the process should go well.
The Tuesdays with Dorie group is making these Scallop and Pesto Purses. Check out the site for other bakers' takes on the recipe.
Scallop and Pesto Purses
4 sheets of phyllo dough
1/2 C Clarified butter or Ghee
1/3 C freshly grated Parmesan
12 U15 sea scallops, dried on paper towel overnight in the refrigerator
2 scallions, thinly sliced
3 T homemade pesto
- Preheat the oven to 375 degrees F and line a baking sheet with parchment.
- Brush one sheet of the phyllo with the butter, sprinkle it with the parmesan. Place another sheet of the phyllo on top and repeat. Cut the sheets into six pieces.
- Place a scallop onto the top of each piece, top with scallions and pesto, rub your hands with butter and twist the phyllo to create a "purse."
- Repeat with the other two pieces of phyllo.
- Place each "purse" onto the baking sheet and bake for about 12 minutes.