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Scallops in Phyllo




Source of Recipe


Internet


List of Ingredients




1 cup (2 sticks) butter
3/4 lb. mushrooms, cut into 1/4" slices
6 tbs. white wine
8 oz. room temperature cream cheese
2 tsp. butter mixed w/2 tsp. flour
2 eggs beaten
2 lb. bay scallops, patted dry (can also be made with shrimp)
16 sheets phyllo (about 3/4 lb.)
salt & pepper


Recipe



Melt 1/4 cup (1/2 stick) butter in large skillet over medium high heat.
Sauté mushrooms 4-5 minutes, till tender. Remove with slotted spoon.
Add wine, increase heat, cook until liquid is half gone.
Reduce heat, add cream cheese, stir until melted.
Simmer, then whisk in flour/butter mixture until smooth.
Season w/salt & pepper. Let cool.
Blend in egg. Fold in mushrooms & scallops.
Preheat oven to 4000.
Butter baking sheet.
Melt remaining 3/4 cup butter.
Lay 1 sheet of phyllo on work surface. Brush with butter. Top with second phyllo sheet.
Spoon 1/8 of scallop mixture in strip along short end of phyllo, leaving 2-3 inch margin at each end.
Roll up short end tightly, enclosing scallops, until 2/3 rolled. Fold in sides. Brush remaining edge with butter and finish rolling.
Place seam side down on baking sheet and brush lightly with butter.
Repeat with remaining ingredients.
Bake 20 minutes. Serve immediately.
Serves: 6