- 12
Ingredients
- 12 dry scallops (preferably U-10 size)
- 8 sheets of phyllo pastry
- 1/2 cup finely grated Parmesan cheese
- 1/2 cup melted butter
- pesto
Preparation
Step 1
Preheat oven to 375°F. Carefully remove pastry from package (thawed in fridge). Place one sheet on a wooden surface and lightly brush with melted butter. Make sure remaining phyllo sheets are covered with a slightly dampened tea towel (this prevents the pastry from drying out). Sprinkle some of the Parmesan cheese over the sheet. Take out another phyllo sheet and place on top of the first one. Repeat procedure until 4 sheets have been used. Repeat this method again for the other 4 sheets of pastry.
Using a sharp knife or pizza cutter, cut the pastry lengthwise in half and crosswise in thirds. Place a scallop in the middle and place a small teaspoon of pesto on top. Gently pick up 2 opposite corners so that they meet in the middle of the scallop. Do the same with the other 2 corners and arrange such that the points of the corners face up like a change purse. You might need to brush a bit more melted butter on top. Place bundles on a backing sheet and bake for 12 minutes or until golden.