Scallops in Phyllo
- 1 cup (2 sticks) butter
- ¾ 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 ¾ lb.)
- salt & pepper
- Melt ¼ cup (½ 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 400°.
- Butter baking sheet.
- Melt remaining ¾ 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" 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