Scallops Baked in Phyllo with Lemon Butter


1 tablespoon butter
2 tablespoons minced Shallot
½ cup dry white wine
2 tablespoons whipping cream
6 phyllo pastry sheets
½ cup (1 stick) butter, melted
8 large sea scallops
1 tablespoon brandy (optional)
1 teaspoon minced fresh marjoram or ¼ teaspoon dried
1 large egg yolk
5 tablespoons butter
1 ½ tablespoons fresh lemon juice


For sauce: Melt buttering heavy small saucepan over medium heat. Add shallot and sauté 3 minutes. Add wine and boil until liquid is reduced to ¼ cup, about 5 minutes. Mix in cream.

For scallops: Place 1 phyllo sheet on work surface (keep remaining phyllo covered). Brush with butter. Repeat with second, third and fourth sheets being sure to brush top of each with melted butter. Cut phyllo stack into four 6-inch squares. Place 1 scallop in center of each square. Brush scallops with brandy and sprinkle with marjoram. Season with salt and pepper. Pull up all sides of phyllo around scallops, forming pouches. Pinch center to seal. Repeat process with remaining 3 phyllo sheets, melted butter, scallops, brandy and marjoram. Arrange pouches on baking sheet. Brush with melted butter. (Sauce and pouches can be made 4 hours ahead. Cover separately and chill.)

Preheat oven to 425°F. Bake pouches until golden, about 10 minutes.

Meanwhile, rewarm sauce over medium-low heat. Whisk in yolk; do not boil. Add 5 tablespoons butter and juice and season with salt and pepper. Spoon sauce onto 4 plates. Top each with 2 pastry pouches.

Notes: Makes 4 Appetizer Servings.
Course: Appetizer
Cuisine: American
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 15:03:15