Crispy scallops in filo pastry

Ingredients

• 6 filo pastry sheets
• 1/2 leek
• 5 oz scallops (without the coral)
• pine nuts
• olive oil
• 1/2 lemon

Materials

• Muffin mold
• Cookie cutter (8 cm in diameter)

Preparation

• Brush some olive oil on a filo pastry sheet. Place another one on top and brush again with olive oil. Cover with a final sheet of filo pastry and brush with olive oil.
• Using the cookie cutter, cut circles from the stacked filo sheets. Press each circle into a muffin mold (no need to grease it).
  
• Bake for 10 minutes at 350°F (180°C).
• Wash and slice the leek. Sauté it in olive oil until tender.
  Place some sautéed leek into each filo shell.
  
• Sauté the scallops in hot olive oil until nicely browned.
• Place scallops in each shell, and add some pine nuts. Finally, drizzle a few drops of lemon juice into each shell.
  
• And there you have it, your crispy scallops in filo pastry are ready! They should be consumed immediately.

Observations

Serve immediately for the best texture.

Questions

Photos of members who cooked this recipe

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